Why do we love this Knorr Signature Salad we created? It’s fresh, it’s super tasty and it pairs perfectly with the new Knorr Balsamic & Pineapple Vinaigrette Salad Dressing (which we’re loving by the way). It’s not as difficult as you think, try it for yourself.
Prawn, orange and radish salad
Serves 4 EASY 30 mins
15ml (1 tbsp) butter
5ml (1 tsp) olive oil
200g prawns, peeled, cleaned and deveined (tails still on)
pinch dried chilli flakes
squeeze of lemon juice, to taste
salt, to taste
1 bag microwave popcorn, plain salted
chilli powder, to taste
2 oranges, peeled and segmented
12 radishes, some halved and others finely sliced
½ cup pomegranate rubies
a few flowers
75g crème fraiche
50ml Knorr Balsamic & Pineapple Vinaigrette Salad Dressing
1 For the prawns, add the butter and olive oil to a large pan and heat over high heat. Once the butter has melted, add the prawns and fry, about 3 – 4 minutes in total, turning occasionally. Remove from heat and season with lemon juice and salt to taste.
2 For the chili popcorn, make the bag of microwave popcorn according to package instructions. Place in a bowl and season lightly with chili powder to your taste.
3 To assemble your salads, place 4 serving plates in front of you. Arrange 5 orange segments in a ring formation on each plate. Place a prawn alongside each orange segment, then radish halves and slices and pomegranate rubies, keeping a ring formation as you go. Add popcorn to the ring, then pomegranate rubies and flowers and pipe small blobs of crème fraiche using a piping bag fitted with a small plain nozzle. Finish with a generous drizzle of Knorr Balsamic & Pineapple Vinaigrette Salad Dressing before serving.
Expert tips on how to create your own #KnorrSignatureSalads:
- Using flowers in your salad lends a delicate, feminine and professional touch.
- Plate your dish in a wreath formation for a polished, signature look.
- Adding popcorn to your dish adds an element of nostalgic whimsy that we love! It’s an extra that is sure to impress your guests.