Fresh Papaya Salad with Prawns and Garden Greens

Prep Time: 20 minutes

Cook Time: 3 minutes

Ingredients:

• 1 large bowl or serving plate of salad greens
• 1 tomato, sliced
• 1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
• 1/2 to 1 cucumber, sliced
• approx. 1 cup fresh fresh prawns (if small), OR 8-10 medium to large tiger prawns, OR 1 can cooked large prawns
• 1 cup fresh basil, roughly chopped if the leaves are large
• Optional garnish: a few edible flowers, such as nasturiums or pansies
• SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
• 2 heaping Tbsp. thick coconut cream or milk (buy good-quality coconut milk and take from the top of the can)
• 2 Tbsp. oil (a light vegetable oil like canola works well)
• 2 Tbsp. fish sauce
• 1 Tbsp. freshly squeezed lime juice
• 2 heaping tsp. brown sugar
• 1 tsp. chilli sauce (or more if you prefer a spicier dressing)

Preparation:

1. If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2. To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
3. Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
4. Sprinkle the fresh basil over your bowl or serving platter of green.
5. Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
6. When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!