Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 340 Calories

Ingredients

• 3 tablespoons white sugar
• 2 tablespoons white vinegar
• 1 teaspoon chopped garlic
• ½ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• ½ cup fresh mint leaves
• ½ cup matchstick-cut carrots
• 2 sprigs cilantro
• 12 medium shrimp
• 1 cup matchstick-cut Granny Smith apple
• 1 cup matchstick-cut jicama
• 1 teaspoon chopped lemongrass

Recipe Instructions

Step 1

Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.

Step 2

Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

Step 3

Toss apple, jicama, and carrots together in a large bowl.

Step 4

Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.

Step 5

Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

Step 6

Mix shrimp into salad before serving; garnish with cilantro.