Ingredients:
For the Salad:
2 ears of corn, husked
12 oz (340g) raw prawns, peeled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 avocado, diced
2 cups (100g) mixed salad greens
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste
Fresh coriander for garnish (optional)
For the Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Directions:
Roast the Corn:
Preheat the oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes, turning occasionally until the kernels are tender and slightly charred. Let cool, then slice the kernels off the cob.
Prepare the Prawns:
Toss the prawns with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Heat a skillet over medium-high heat and cook the prawns for 2-3 minutes per side, or until they are pink and cooked through.
Assemble the Salad:
In a large bowl, combine the roasted corn, prawns, sliced bell peppers, diced avocado, and mixed salad greens.
Make the Dressing:
In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
Serve:
Drizzle the dressing over the salad and toss to coat. Garnish with fresh coriander if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4
