Prawn and Papaya Salad
An easy to make and flavour filled Spring-Autumn salad
Ingredients
- 200 grams Raw prawns Peeled. If frozen, thawed.
- 1 tablespoon Olive oil
- 1 cup Sweet potato Diced.
- 1 clove Garlic Finely chopped.
- 1 tablespoon Sunflower seeds
- 2 large handfuls Spinach
- 2 small handfuls Fresh coriander leaves Roughly chopped.
- 2/3 cup Papaya Peeled and diced
- 1 small avocado Diced
- 1 tablespoon Purple onion Diced.
- 1 tablespoon Walnut oil
Instructions
- Coat sweet potato in olive oil and sea salt and roast in the Air fryer for 20 minutes or pre-heat oven to 180 degrees C and roast for 35-40 minutes.1 cup Sweet potato
- Heat a large pan over a medium-high heat and add olive oil and garlic. Once the garlic starts to sizzle, add the prawns and cook them, flipping/stirring regularly with tongs, until they start to turn golden brown.1 tablespoon Olive oil, 1 clove Garlic, 200 grams Raw prawns
- Once the prawns are finished cooking, remove them from the pan and add the sunflower seeds. Regularly stir them until they are golden, then set aside.1 tablespoon Sunflower seeds
- Divide the remaining ingredients into two bowls with the sweet potato, prawns and sunflower seeds.2 large handfuls Spinach, 2 small handfuls Fresh coriander leaves, 2/3 cup Papaya, 1 small avocado, 1 tablespoon Purple onion, 1 tablespoon Walnut oil