YOUR SOLIN GENERATED RECIPE
Pan-Seared Prawn & Quinoa Salad with Citrus Vinaigrette
Sautéed prawns and fluffy quinoa tossed with vibrant citrus and crisp greens, finished with a zesty grapefruit vinaigrette for a refreshing burst of flavor.
INGREDIENTS
7 oz Prawns
0.33 cup Cooked quinoa
0.5 tbsp Pine nuts
2 tbsp Pomegranate seeds
0.5 whole Grapefruit
0.25 whole Avocado
1 cup Romaine lettuce
0.5 cup Cherry tomatoes
0.5 cup Cucumber
1 cup Baby spinach
0.25 cup Grated carrots
1.5 tsp Extra virgin olive oil
1 tbsp Fresh grapefruit juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Prepare the vinaigrette by whisking together 0.5 tsp of olive oil, the fresh grapefruit juice, sea salt, and black pepper in a small bowl; set aside.
Heat the remaining 1 tsp of olive oil in a non-stick skillet over medium-high heat.
Add the prawns to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and slightly caramelized.
In a large salad bowl, combine the chopped romaine lettuce, baby spinach, halved cherry tomatoes, diced cucumber, and grated carrots.
Add the cooked quinoa and grapefruit segments to the bowl, then gently fold in the avocado slices to prevent them from mashing.
Top the salad with the warm pan-seared prawns, pomegranate seeds, and pine nuts.
Drizzle the prepared citrus vinaigrette over the entire salad and toss gently to coat before serving immediately.