The best bright, colorful, and fresh summer salad, full of grilled shrimp, corn, peaches, and finished with a creamy avocado vinaigrette. All made in under 30 minutes.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Wash and dry the sweet potatoes and cut in half lengthways.
Preheat the oven to 200 ºC. On a rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until for tender. Flip the potatoes over and drizzle on the honey. Season with red pepper flakes. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes.
Preheat your grill or grill pan to medium high heat and brush the grates with oil.
In the meantime, rinse the prawns in cold water and pat dry. Peel the garlic and cut into fine cubes. In a medium bowl, combine the shrimp, olive oil, garlic, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper.
Wash the peaches, pat dry, cut in half, core. Grill the prawns and peach halves on the grill for about 3-6 minutes, turning them several times. The shrimp should get a nice red color and the peach halves should get a brown color.
Wash the lettuce and pat dry. Halve the avocados, remove the stone and peel. Cut the pulp of the avocado into even wedges.
For the dressing, wash the coriander, shake it dry and pluck the leaves from the stems. Peel the avocado, remove the stone and remove the pulp.
Combine all ingredients in a blender, add 50 ml of water and blend until smooth, adding more water if needed to thin the vinaigrette.
In a big bowl, mix the lettuce, corn, and avocado, add the vinaigrette, and mix everything well. Garnish the salad with sweet potatoes and prawns and serve. Serve the vinaigrette drizzled over top
Preparing In The Kitchen
Wash and dry the sweet potatoes and cut in half lengthways.
Preheat the oven to 200 ºC. On a rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until for tender. Flip the potatoes over and drizzle on the honey. Season with red pepper flakes. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes.
Preheat your grill or grill pan to medium high heat and brush the grates with oil.
In the meantime, rinse the prawns in cold water and pat dry. Peel the garlic and cut into fine cubes. In a medium bowl, combine the shrimp, olive oil, garlic, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper.
Wash the peaches, pat dry, cut in half, core. Grill the prawns and peach halves on the grill for about 3-6 minutes, turning them several times. The shrimp should get a nice red color and the peach halves should get a brown color.
Wash the lettuce and pat dry. Halve the avocados, remove the stone and peel. Cut the pulp of the avocado into even wedges.
For the dressing, wash the coriander, shake it dry and pluck the leaves from the stems. Peel the avocado, remove the stone and remove the pulp.
Combine all ingredients in a blender, add 50 ml of water and blend until smooth, adding more water if needed to thin the vinaigrette.
In a big bowl, mix the lettuce, corn, and avocado, add the vinaigrette, and mix everything well. Garnish the salad with sweet potatoes and prawns and serve. Serve the vinaigrette drizzled over top
