Triple-Colored Vegetable and Prawn Salad

Main Ingredients

Main Ingredients

Prawns (150 grams), broccoli (half or 150 grams), cherry tomatoes (1 dozen).

Ingredients (Optional)

Celery (1 or 2 stems without leaves), spring onion (1 stem)

Seasonings

Lemon salad dressing (1/8 cup ≈ 30 ml), salt (1/2 teaspoon). 

Note

Adjust the ingredient quantities to fit your needs.

• Prepare and wash clean the ingredients.

1

• Break the broccoli into small pieces;
• Cut the celery into 3-4 cm (1.5 inches) long strips.

2

• Peel and devein prawns;
• Boil enough water in a sauce pan and then add prawns and spring onions;
• Cook the prawns for 3-4 minutes, or until they turn pink and opaque throughout.

3

• Place the cooked prawns in the ice water bath;
• Or, use running cold water to chill the hot prawns.

4

• Boil enough water in a sauce pan (you can use the leftover water from boiling prawns);
• Add the broccoli and celery in the boiling water;
• Blanch them for 6-8 minutes.

5

• Place the cooked vegetable in a ice water bath;
• Or, use the running cold water to chill the hot vegetables.

6

• Cut each cherry tomato in half;
• Place cooked prawns, broccoli, celery, and cherry tomatoes on a plate;
• Drizzle the salad dressing on top of it.

7

• Mix well before serve;
• "Triple-Colored Vegetable and Prawn Salad" is ready;
• Enjoy!

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