Warm Pumpkin Spinach Prawn Salad With Chilli Lime Dressing Recipes
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
SPINACH, AVOCADO & PRAWN SALAD
This is a classic salad with a refreshing Asian twist - perfect for a summer Sunday lunch
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Finely chop the chilli, removing the seeds if you don't like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
- Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 2.83 milligram of sodium
CARAMELISED PUMPKIN SALAD WITH CHILLI JAM JUICE DRESSING
This is one of my favorite summer salads with the taste of Thailand. You can use your favorite vegetables and roast in the same way....
Provided by Ricky Henry-Davies
Categories Vegetable
Time 1h
Yield 4 6, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
- Set aside.
- Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
- Mix all salad ingredients together add pumpkin and drizzle over dressing!
- Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.
Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 1.6, Sodium 372.8, Carbohydrate 38.7, Fiber 7.8, Sugar 14.1, Protein 9.5
SPINACH SALAD WITH CHILI LIME DRESSING
With jicama, avocado and sunflower seeds tossed in a spicy dressing, this is not your typical spinach salad. From Southern Living.
Provided by LonghornMama
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
- Combine spinach, avocado and jicama in large bowl; set aside.
- Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
- Drizzle dressing over salad and toss gently to coat.
- Sprinkle with sunflower kernels; serve immediately.
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