Caribbean Prawn & Pineapple-Capsicum Salad
with Coconut Sweet Chilli Mayo
We're in our light and bright era so only a salad will do! The Caribbean is calling, so make sure you answer the call. This Caribbean pork, charred pineapple and capsicum salad is reminiscent of sunny weather and sandy shores, so put your feet up and let this salad put you into vacation mode!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
1
capsicum
1
cucumber
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
mild Caribbean jerk seasoning
1 packet
mixed salad leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Drain pineapple slices and roughly chop (reserve a splash of the pineapple juice). • Thinly slice capsicum into strips. Thinly slice cucumber into rounds. • In a medium bowl, combine peeled prawns, mild Caribbean Jerk seasoning, and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and pineapple, until tender and slightly charred, 4-5 minutes. • Transfer to a large bowl and allow to cool.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a plate, cover and rest for 5 minutes.
• While the prawns are resting, to the bowl with the capsicum, add a drizzle of white wine vinegar, reserved pineapple juice ( 1 tbs for 2 people / 2 tbs for 4P people), a good drizzle of olive oil, and a pinch of salt and pepper. • Add cucumber and mixed salad leaves, tossing to combine. • Divide charred pineapple and capsicum salad between bowls, then top with Caribbean prawns. • Drizzle over coconut sweet chilli mayonnaise and tear over coriander to garmish. Enjoy!