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Grilled Mustard-Soy Marinated Prawns With Apple & Radish Salad In A Miso-Mustard Vinaigrette

Yields4 ServingsPrep Time1 hr 30 minsCook Time5 minsTotal Time1 hr 35 mins

This Japanese inspired vinaigrette brings a touch of ZING to one of our favourite light meal options. The acidity of the dressing pairs well with plump prawns and fresh apples for a refreshing, guilt-free lunch.

Grilled Mustard-Soy Marinated Prawns With Apple & Radish Salad In A Miso-Mustard Vinaigrette

Miso-Mustard Vinaigrette
 1 ½ Tbsp dry Japanese hot mustard or dry mustard powder
 2 Tbsp warm water
 ¼ cup white (Saikyo) miso or red miso
 2 Tbsp honey
 3 Tbsp rice vinegar
 ½ cup canola oil
 1 ½ Tbsp canola oil
 2 Tbsp ginger, finely minced
 2 green onions, finely minced
Prawns
 1 juice of one lime
 ¼ cup low sodium soy sauce
 ¼ cup honey mustard
 1 clove garlic, minced
 2 Tbsp cilantro, finely chopped
 ½ tsp dried thyme
 ½ tsp dried red chili flakes
 12 - 16 large prawns, peeled and deveined
Salad
 2 Fuji apples, cored and cut into thin julienne
 8 medium radishes, trimmed, rinsed and thinly sliced
 4 cups mixed baby greens, rinsed and dried
 ½ cup pine nuts, toasted
MISO-MUSTARD VINAIGRETTE
1

In a mixing bowl blend together the hot powdered mustard and warm water until smooth. Stir and blend in miso, honey and rice vinegar until well incorporated. Whisk in 1/2 cup canola oil until emulsified. Stir in 1 tablespoon each ginger and green onions.

2

Cover and chill until ready to use. If too thick, whisk in some hot water until desired consistency.

PRAWNS
3

Mix together the lime juice, soy sauce, honey mustard, remaining 1 1/2 tablespoons canola oil, garlic, cilantro, thyme, chili flakes and remaining 1 tablespoon ginger. Mix until well blended. Add prawns and toss to coat evenly. Cover, refrigerate and marinate for 15 minutes, stirring once or twice.

4

Preheat broiler. Remove prawns from marinade and discard any excess. Lightly grease a foil-lined baking sheet and place prawns in a single layer, spaced about 1/2 inch apart.

5

Broil about 5 minutes or until opaque and cooked, turning over once half-way through.

SALAD
6

Toss julienne apples and radishes together with a small amount of the vinaigrette.

7

Divide the baby greens on serving plates and pile a small amount of the dressed apple-radish mix on top. Garnish with 3 to 4 grilled prawns.

8

Drizzle salad and plate with remaining vinaigrette and toasted pine nuts.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 170
% Daily Value *
Total Fat 13g20%

Saturated Fat 8g40%
Cholesterol 40mg14%
Sodium 260mg11%
Potassium 28mg1%
Total Carbohydrate 9g3%

Dietary Fiber 1g4%
Sugars 0g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.