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Zucchini & Prawn Salad

Zucchini & Prawn Salad (Serves 2) Ingredients

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200g fresh raw prawns, peeled2 x 200g zucchini, peeled into ribbons 100g frozen green peas, thawed50g cherry tomatoes, chopped in half

100g red onion, sliced30ml freshly squeezed lemon juice 1 garlic clove, crushed1/2 tsp. chili flakes5ml extra virgin olive oil

Dairy-Free Basil Pesto Dressing

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30ml extra virgin olive oil 40g basil leaves

20g pine nuts 20g cashews

1 garlic clove, crushed

Himalayan salt

Method

  1. Begin by marinating the prawns with garlic, chili and lemon juice
  2. Heat olive oil in a grill pan over medium temperate and pan cook the prawns for 2-3minutes or until cooking to liking. Once cooked set aside
  3. In a food processor, add the basil leaves, pine nuts, cashews and garlic and process for

20-30 seconds or until the basil is finely chopped

  1. Keeping the food processor on, add in the olive oil and continue processing until asmooth texture forms. If you are having difficulties blending the ingredients use a mortar and pestle
  2. Season with Himalayan salt
  3. Heat a non-stick fry pan over medium heat and add the zucchini ribbons, greenpeas,
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