Warm fruit and prawn salad

It seems that during the cold season the salads They are less successful at our table, so I usually make warm salads at this time. Today I bring you one warm salad of tropical fruits and prawns that is perfect for this season.

You can put this salad as a centerpiece to share or as a first course accompanied by a second course a little stronger like some rack of lamb or some veal cheeks.

Ingredients - 4 servings -

• 1 bag baby lettuce mix
• 1 Tomate
• shawl
• 1 grenade
• 1 pineapple (or half depending on its size)
• 1 mango
• 20 cooked prawns
• olive oil

For the dressing

• 1 handful of seedless raisins
• 1 handful of pine nuts
• extra virgin olive oil
• balsamic vinegar

Preparation

For this salad the first thing we have to do is prepare the dressing so that the raisins and pine nuts take on flavor and get a little fat. To do this, put the raisins and pine nuts in a bowl and cover them with oil and balsamic vinegar to taste. If we remember to do it An hour before to prepare the salad, the better, since the raisins will be well soaked.

In a bowl we put the lettuce and on top the tomato, we salt and stir so that you get the salt well.

We peel the pomegranate and we add the clean grains to the salad as you can see in the photo.

We add the dressing that we had resting, taking care to distribute the raisins and pine nuts well so that it is uniform. Reserve some of the juice for the seasoning at the end.

Now let's make the fruits. Peel and make small pieces the pineapple. In a frying pan we spread a little oil with a kitchen brush and put it on the fire. When the pan is hot, add the pineapple and stir it until it is well fried. Make it at half gas, being careful not to burn.

We add the pineapple to the salad.

Tip: If when you eat pineapple your mouth itches, you will see that if you fry it a little, this will no longer happen. My mouth tends to itch when I eat it but this way I can eat it perfectly and I don't even notice the itch.

Peel and cut the mango into pieces. If when making the pineapple the pan becomes a little black, it is best to wash it or remove it with kitchen paper. We put a little oil in the pan with a kitchen brush and follow the same process as with the pineapple in the previous step. When the handle is golden we add it to the salad.

Last we peel the cooked prawns and we give them a couple of turns in the pan to temper and brown them (2 minutes). We add them on top to the salad.

Finally we add the seasoning juice that we had left over at the beginning. In case there is nothing left over, add a little oil and vinegar on top.

Enjoy it!

Degree of difficulty: Easy

More information.- salads, honey lamb ribs, veal cheeks in Porto sauce

More information about the recipe