Green Apple, Jicama, And Prawn Salad With Mint, Lemongrass, And Dijon Dressing

1. 1

   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.

2. 2

   Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

3. 3

   Toss apple, jicama, and carrots together in a large bowl.

4. 4

   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.

5. 5

   Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

6. 6

   Mix shrimp into salad before serving; garnish with cilantro.

No nutritional information available.

No additional tips available.