Shellfish and Stone Fruit Salad

Preparation time: 15 minutes

Cooking time:  nil

Serves 4

 

1 cups cooked peeled shellfish (prawns, crabs or crayfish)

4 peaches or nectarines, diced

1 red capsicum, cut into strips

6 lettuce leaves

 

Dressing

1 cup low‑fat yoghurt

Pulp of 2 passionfruit

1 tspn wholegrain mustard

2 tspn fresh coriander, finely chopped 

Grated rind and juice of lemon

 

Prepare crayfish and crabs by cutting into chunks, halve prawns if large. Toss shellfish with the peaches and capsicum. Combine dressing ingredients in a small bowl.  Pour over the peach mixture. Toss and chill well. Serve in a large bowl lined with lettuce leaves.