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Prawn, edamame and pepper salad with wasabi dressing
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Prawn, edamame and pepper salad with wasabi dressing
Recipe by Annie Bell
This tasty prawn, edamame and pepper salad with wasabi dressing is the perfect light lunch. If you're packing it for your lunchbox, keep the dressing separate and add before serving
Serves: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
190Kcal
Fat
10gr
Saturates
1gr
Carbs
11gr
Sugars
8gr
Fibre
4gr
Protein
12gr
Salt
1.3gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 60g baby leaf spinach
- 2 heaped tbsp alfalfa sprout mix or mustard and cress
- 100g cooked and peeled cold water prawns
- 2 baby sweet peppers, cut into fine strips (or ½ red pepper)
- 2 heaped tbsp edamame beans (cooked if frozen)
- sesame seeds for sprinkling
For the dressing
- 3⁄4 tsp wasabi paste
- 1 tsp clear honey
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 tbsp rapeseed oil
Step by step
Get ahead
Keep the dressing separate if you are packing these to take to work. They can be prepared the night before and kept in the fridge.
- Whisk all the ingredients for the dressing together.
- Make a base of spinach and alfalfa sprouts or mustard and cress in 2 bowls or pots. Pile the prawns and pepper strips on top, then scatter over the edamame beans and some sesame seeds. Drizzle over the dressing when ready to eat.