Prawn, cabbage and cannellini bean salad

all details

An Italian inspired seafood salad.

Prawn, cabbage and cannellini bean salad
Photo: Marco del Grande

Ingredients

  • 24 cooked king prawns (peeled and de-veined)
  • 2 cups cabbage (very finely shredded)
  • 1 grapefruit (peeled and divided into segments),
  • 400g can cannellini beans (rinsed and drained)
  • 1/2 bunch watercress sprigs
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp caster sugar,
  • sea salt
  • freshly cracked black pepper

Method

Place 24 cooked king prawns (peeled and de-veined) in a large bowl. Add 2 cups cabbage (very finely shredded), 1 grapefruit (peeled and divided into segments), 400g can cannellini beans (rinsed and drained) and 1/2 bunch watercress sprigs and toss gently.

In a small bowl, whisk ¹/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp caster sugar,

sea salt and freshly cracked black pepper.

Pour dressing over salad and toss gently to combine.

Serve salad topped with 50g salmon roe.

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  • Main Ingredients - Shellfish, Cabbage
  • Cuisine - Italian

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