Although our food habits in general border on healthy, Vineet and I occasionally get into the mood to go super healthy. On days like these,we fill up on Salads & fresh fruit, refrain from alcoholic beverages of any kind and actively indulge ourselves in the outdoors. Saturday, was one such day. We stepped out for a walk to discover Punggol beach, some 3.5 kms from our home, and came back with cheeks flushed, and our hearts happy. But ofcourse an evening like that HAD to end on an equally refreshing and healthy note, so we made a Olive-Shrimp-Tomato salad, munched on Vegetable crudites and Hummus and washed it all down with a chilled Watermelon-mint & lemon Spritzer :) This recipe is quantified to Serve 02 persons.
Ingredients:
12-15 Prawns, medium sized, shelled ( I used pre-cooked frozen prawns)
2 Tomatoes, deseeded & cubed
8-10 pitted Kalamata Olives, halved
1 small bunch Coriander, chopped
2 tbsp Extra virgin Olive oil
1 tbsp Black peppercorns, cracked
1/2 Lime, to squirt
Salt, to taste
Method:
1.) De-frost the frozen prawns under running water. Drain and set aside.
2.) Toss the tomatoes, olives and coriander together. Add the prawns.
3.) Drizzle the olive oil over the salad. Add the cracked black peppercorns, a pinch of salt & a squirt of lime juice. Toss gently to ensure that the prawns are coated well in the dressing.
4.) Chill in the refrigerator for upto 3 hours before serving.
12-15 Prawns, medium sized, shelled ( I used pre-cooked frozen prawns)
2 Tomatoes, deseeded & cubed
8-10 pitted Kalamata Olives, halved
1 small bunch Coriander, chopped
2 tbsp Extra virgin Olive oil
1 tbsp Black peppercorns, cracked
1/2 Lime, to squirt
Salt, to taste
Method:
1.) De-frost the frozen prawns under running water. Drain and set aside.
2.) Toss the tomatoes, olives and coriander together. Add the prawns.
3.) Drizzle the olive oil over the salad. Add the cracked black peppercorns, a pinch of salt & a squirt of lime juice. Toss gently to ensure that the prawns are coated well in the dressing.
4.) Chill in the refrigerator for upto 3 hours before serving.
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