Prawn and Stonefruit Salad
Preparation:
15 minutes
Cooking:
nil
Serves
4
500g prawns,
peeled, cooked
4
peaches, sliced
1
green capsicum, cut into strips
1 cup
low-fat natural yoghurt
Pulp
of 2 passionfruit
1
tspn mustard
2
tspn fresh coriander, finely chopped
Grated
rind and juice of half orange
Loose
lettuce leaves
Toss
prawns with peaches and capsicum. Combine yoghurt with passionfruit, mustard,
coriander, orange rind and juice. Pour over the peach mixture. Fold together
and chill for 15 minutes. Serve in a large salad bowls lined with crisp lettuce
leaves.