Prawn, dill and fennel salad with buttermilk dressing

Whether you've always liked to cook or you have picked it up as a spare time activity throughout quarantine, we would venture a guess that you're on the lookout for new recipes to tryout. Afterall, getting creative from the kitchen is a wonderful and satisfying means to devote time.

We've gathered all the very lovedand highest ranked Prawn, dill and fennel salad with buttermilk dressing within our site. It's the finest of the Very Best!

We have piled up the most useful recipes . They're our most loved, commented and rated 5-star recipes out of our big group, all in one spot. These apps, mains, desserts and much more are ensured yummy!

How to make Prawn, dill and fennel salad with buttermilk dressing

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:05
  • Total Time : 0:25

Ingredients

  • 1kg medium uncooked prawns, peeled (tails intact), deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 baby fennel bulbs, trimmed, very thinly sliced
  • 1 small red onion, halved, thinly sliced
  • 120g baby spinach and rocket salad mix
  • 2 tablespoons chopped fresh dill leaves
  • 1 medium pink grapefruit, peeled, segmented

Buttermilk dressing

  • 1/2 cup buttermilk
  • 1/2 cup whole-egg mayonnaise
  • 2 tablespoons lemon juice

Method

  • Step 1 Combine prawns, oil and garlic in a bowl. Season with pepper. Cover, refrigerate for 30 minutes.
  • Step 2 Meanwhile, make dressing. Combine buttermilk, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover, refrigerate until required.
  • Step 3 Heat a char-grill or barbecue plate to medium-high. Cook prawns, turning, for 3 to 5 minutes or until changed in colour and cooked through. Transfer to a bowl. Add fennel, onion, spinach mixture, dill and grapefruit.
  • Step 4 Toss gently to combine. Serve the salad drizzled with dressing.

© Copyright 2020 Get Recipe Book - All Rights Reserved