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Australian Recipes

Lemon Pepper Prawn Salad & Creamy Dill Dressing

Lemon Pepper Prawn Salad & Creamy Dill Dressing

Lemon Pepper Prawn Salad & Creamy Dill Dressing

with Cos Lettuce & Pickled Onion

Up to 180$ + Free Treats / Extras for Life

Embrace fresh summer flavours with this bright and vibrant salad, scattered with zingy pickled onions. Fragrant prawns are the perfect topping to take this side from simple to sensational!

Allergens:

Crustaceans

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1

Red Onion

2 sachet

Lemon Pepper Seasoning

1 packet

Parsley

1

Baby Cos Lettuce

380 g

Peeled Prawns

(Contains: Crustaceans;)

1

Cucumber

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories490 kcal

Energy (kJ)2050 kJ

Fat35.3 g

of which saturates3.8 g

Carbohydrate15.1 g

of which sugars13.3 g

Dietary Fibre6.9 g

Protein30.6 g

Sodium2040 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. • Add enough water to just cover onion. Set aside.

2

• Trim the end of cos lettuce, then separate the leaves. • Using a vegetable peeler, slice cucumber into ribbons. • In a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes.

4

• Just before serving, drain pickled onion. • Evenly place cos lettuce leaves and cucumber ribbons on a serving platter, then drizzle with half of the dill & parsley mayonnaise and season with salt and pepper. • Top with lemon pepper prawns and pickled onion. • Drizzle over remaining dill & parsley mayonnaise and tear over parsley to serve. Enjoy!

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