Cucumber Cashew Salad With Lemon Garlic Prawns

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["Salad ingredients", "2 English cucumber, chopped", "1 tin water chestnuts, chopped into slivers (or 1/2 cup jicama, peeled & julienned)", "2 red and/or yellow peppers, chopped into 1/2 or 3/4 inch pieces", "1 large handful of sugar snap peas, chopped into 1/2 pieces", "2 handfuls, fresh bean sprouts", "3 green onions, chopped", "1 papaya, peeled, seeded & chopped", "1/2 cup cilantro", "3/4 cup toasted cashews", "1 lb. grilled prawns or 1 cup baby shrimp", "Creamy Cucumber salad dressing", "Lemon Garlic Prawns", "1 cup olive oil", "1 teaspoon dried oregano, crumbled", "1 teaspoon dried thyme, crumbled", "2 cloves garlic, crushed", "2 tablespoons freshly grated lemon zest", "2 teaspoons coarse salt", "2 teaspoons freshly ground black pepper", "24 prawns or jumbo shrimp (I use 16-20 count size)", "3 tablespoons fresh lemon juice", "In a large bowl stir together the oil, the herbs, the zest, the salt, the gatlivr and the pepper, add the prawns, and toss them to coat them well."].

Yes, Cucumber Cashew Salad With Lemon Garlic Prawns falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.