Romaine Lettuce Salad with Gooseberries and Prawns | © 2015 |

This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.


  • 2 head Romaine lettuce, chopped
  • Cilantro or parsley leaves
  • 200 g Gooseberries
  • 200 g Prawns, deveined
  • Sea salt and black pepper
  • 1-2 tbsp Olive oil

  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Maple syrup or honey
  • 1 Small garlic clove, minced
  • Salt and black pepper

  1. Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
  2. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
  3. Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
  4. Spoon the prawns over the salad. Drizzle with the dressing. | © 2015 |
 | © 2015 |

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