Super orange prawn and quinoa salad

This super orange prawn and quinoa salad is the perfect light meal for those days after the Christmas indulgence, or a great healthy pick-me-up for when the sun decides to come out and play.

Ingredients

For the prawns:

180g raw prawns

125ml Savse Super Orange

1 garlic clove (crushed)

For the quinoa:

150g quinoa

1 ripe avocado

For the salsa:

1 small mango, peeled and diced

1 small red chilli, de-seeded

1/2 bunch coriander, finely chopped

1/2 lime, juiced

1 tbsp extra virgin olive oil

Salt and pepper

For the dressing:

125ml Savse Super Orange 

1 garlic clove, crushed

1/2 bunch coriander, finely chopped

1/2 lime, juiced

1 tbsp white wine vinegar

1 tbsp extra virgin olive oil

Salt and pepper

Method

To prep your prawns, place them in a bowl with the Savse Super Orange smoothie and  the garlic. Mix, cover and refrigerate.

Cook the quinoa for 20 minutes. While that’s cooking, heat a griddle pan with a glug of oil until it’s just smoking. Halve, peel, and de-stone your avocado and season. Then grill for one minute per side. Remove from the pan, slice, and set aside.

To make the salsa, add the mango, chilli, coriander, lime and oil. Season to taste.

To make your dressing, simply combine all your ingredients. Place them all in a container or jar with a lid and shake. Taste and season.

Drain your quinoa well, then mix in the dressing.

To cook your prawns, remove from the marinade and season. Wipe and reheat your grill pan with oil. When it’s just smoking, grill your prawns until gently charred on the outside and warm and pink all the way through. Serve your quinoa topped with the avocado, mango salsa and prawns.

Recipe courtesy of Savse