Recipe Inspiration | Mexican Corn and Prawn Salad

Mexican Corn and Prawn Salad

Prep time: 15 Min | Prep time: 4

Ingredients

12 green King prawns, heads and tails intact

8 bamboo skewers, soaked in water for 30 minutes and drained

Olive oil spray

1 corn cob

1 Lebanese cucumber, cubed

½ small red onion, chopped

250g tomato medley, halved

4 radishes, thinly sliced

¼ cup coriander leaves

1 avocado, cut into chunks

⅓ cup ZoOSh Thousand Island Dressing

Coriander leaves, for garnish

Lemon wedges, for serving

Method

  1. THREAD 3 prawns onto a skewer, through the head area and using a second skewer thread through the tail area to hold all prawns in place. Repeat with remaining prawns and skewers. Cook prawns on an oiled BBQ or char grill until done to your liking. Keep warm.
  2. SPRAY corn with oil and cook on a hot BBQ plate or char grill until cooked and charred. Cool for 5 minutes before slicing off corn kernels with a sharp knife.
  3. LAYER the corn, cucumber, onion, tomatoes, radishes and avocado in individual serving jars. Drizzle with dressing and garnish with coriander. Serve with prawns and lemon wedges. Serve immediately