Best 4 Green Apple Jicama And Prawn Salad With Mint Lemongrass And Dijon Dressing Recipes
**Enhance Your Taste Buds with a Refreshing Medley of Flavors: Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing**
Embark on a culinary journey that tantalizes your taste buds with this vibrant and refreshing salad. Featuring a harmonious blend of crisp green apples, crunchy jicama, and succulent prawns, this dish is a symphony of textures and flavors. Infused with the aromatic essence of mint and lemongrass, each bite offers a burst of freshness that is perfectly complemented by the tangy Dijon dressing. This salad is not only a delight to the palate but also a feast for the eyes, with its vibrant hues and elegant presentation. Elevate your next meal with this exceptional salad, guaranteed to leave a lasting impression.
**Additional Recipes to Delight Your Senses:**
* **Prawn and Mango Salad with Coconut-Lime Dressing:** Experience a tropical paradise in every bite with this vibrant salad. Succulent prawns and sweet mangoes dance together in a symphony of flavors, enhanced by the creamy coconut-lime dressing.
* **Green Apple and Fennel Salad with Honey-Mustard Dressing:** Discover a refreshing and tangy twist on the classic salad. Crisp green apples and aromatic fennel create a delightful combination, while the honey-mustard dressing adds a touch of sweetness and tang.
* **Jicama and Orange Salad with Cilantro-Lime Dressing:** Embrace the zesty flavors of this unique salad. Crunchy jicama and juicy oranges unite in a refreshing medley, while the cilantro-lime dressing infuses every bite with a burst of citrusy goodness.
GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.
Provided by Deb Deb
Categories Shrimp Salad
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.
Provided by Deb Deb
Categories Shrimp Salad
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
JICAMA-CITRUS SALAD
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.
- Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.
Nutrition Facts : Calories 124 g, Fiber 10 g, Protein 3 g, Sodium 77 g
GREEN APPLE, JICAMA, AND PRAWN SALAD WITH MINT, LEMONGRASS, AND DIJON DRESSING
A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.
Provided by Deb Deb
Categories Shrimp Salad
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.
- Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.
- Toss apple, jicama, and carrots together in a large bowl.
- Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.
- Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.
- Mix shrimp into salad before serving; garnish with cilantro.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 18.7 g, Cholesterol 27.3 mg, Fat 28.2 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 4 g, Sodium 137.9 mg, Sugar 13.9 g
Tips:
- Use fresh and high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the prawns. They should be cooked just until they are opaque and pink.
- Let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld.
- Serve the salad with a variety of accompaniments, such as rice, noodles, or tortilla chips.
Conclusion:
Green apple, jicama, and prawn salad with mint, lemongrass, and Dijon dressing is a refreshing and flavorful salad that is perfect for a summer meal. The combination of sweet apples, crunchy jicama, and tender prawns is delicious, and the mint, lemongrass, and Dijon dressing adds a bright and tangy flavor. This salad is sure to be a hit at your next party or potluck.
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