Moroccan Prawn Salad
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Moroccan Prawn Salad is one of my go to meals when I want something that tastes restaurant quality but comes together in just 35 minutes. The beauty of it is that there's almost no cooking involved, which keeps your kitchen cool and your cleanup minimal. I love how the fresh herbs and zesty lemon dressing brighten up the sweet prawns, and the mix of olives and artichokes gives it that authentic North African flavor. Plus, prawns are packed with protein and omega 3 fatty acids, making this salad as nourishing as it is delicious. It's perfect for impressing guests or treating yourself to something special on a weeknight.
Ella x
Ingredients
- 400 gprawns
- 200 gmixed greens
- 1red onion
- 1red bell pepper
- 2cucumber
- 100 gmoroccan olives
- 50 gpitted green olives
- 150 gartichoke hearts
- 20 gchopped fresh parsley
- 10 gfresh mint leaves
- 50 mllemon juice
- 100 mlolive oil
- 1salt
- 1black pepper
Detail level
Instructions
- 1
Rinse the prawns under cold water, pat them dry with paper towels, and set aside.
- 2
In a large bowl, combine the mixed greens, red onion, red bell pepper, cucumber, Moroccan olives, pitted green olives, artichoke hearts, chopped parsley, and fresh mint leaves.
- 3
In a small bowl, whisk together the lemon juice and olive oil.
- 4
Season the prawns with salt and black pepper.
- 5
Pour the lemon juice and olive oil mixture over the prawns, and toss to coat.
- 6
Add the prawns to the bowl with the salad mixture, and gently toss everything together.
- 7
Serve immediately, garnished with additional parsley and mint leaves if desired.
- 8
Cover and refrigerate for up to 2 hours before serving.
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