Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing

A Southeast Asian chopped salad bursting with exotic flavors. Sweet yet tart. My boyfriend was surprised when I duplicated this salad after we raved about it at a popular restaurant in San Francisco. Enjoy.

Step: 1

Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain.

Step: 2

Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl.

Step: 3

Toss apple, jicama, and carrots together in a large bowl.

Step: 4

Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals.

Step: 5

Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve.

Step: 6

Mix shrimp into salad before serving; garnish with cilantro.

Per Serving: 340 calories; protein 3.6g; carbohydrates 18.7g; fat 28.2g; cholesterol 27.3mg; sodium 137.9mg.

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Salads often get a not good for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s exactly where you’ll find the salads that may get weight loss.