My friend Anita came for lunch today to celebrate her birthday. I knew she enjoyed seafood so I made Prawn Salad With Honey Lime Dressing that has all the flavours of the Asian cuisine without the chillis! It was delicious! I served it with Robust Pumpkin and Sprouted Brown Lentil Soup. And we had Raw Wild Blueberry Lemon Vegan ‘Cheesecake’ and tea for dessert! The meal suited the wet, humid, early autumn weather perfectly!

Prawn Salad With Honey Lime Dressing

Salad

Ingredients

1 cucumber, trimmed and spiralized

1/4 yellow pepper, julienned (large blade on a mandolin)

1/4 red pepper, julienned (large blade on a mandolin)

1 carrot, trimmed and julienned (small blade on a mandolin)

1 organic tomato, chopped or cherry tomatoes, cut in half

1/2 red onion, finely chopped (small julienne blade on a mandolin)

1 avocado, chopped

1 large handful fresh cilantro, finely chopped

1 small handful fresh mint leaves, finely chopped

1 generous pinch of fresh parsley leaves, finely chopped

8-10 peeled and deveined raw prawns, cooked for 1 minute on each side

Dressing

Ingredients

Juice from 1 lime

1 tsp toasted sesame oil

1 tbs raw honey

1 tsp garlic powder

1/2 tsp Herbies umami seasoning (no nasties added!)

1 1/4 tsp Himalayan pink salt

1/4 tsp freshly ground pepper

Method

Prepare all the vegetables and mix in a wide, deep dish.

In a frying pan on a medium heat, saute the prawns for 1 minute on each side until they are pink but not overdone. When the prawns are cooked, add to the salad.

Make the dressing by mixing all the ingredients together in a jar. Stir until the honey and salt are thoroughly dissolved.

I like to serve the salad and dressing separately so that the salad keeps should there be left overs and it allows everyone to have their desired amount of dressing..

Today, there was not a bite left!