This salad is one of my favourite lunches during summer. It is light and fresh, but doesn’t leave you hungry. I love adding fresh herbs to my salad, they infuse it with so much flavour. When chopping the mint and cilantro you don’t have to pick the leaves of the stem. Finely cut they, are actually perfectly good to eat and even add a little extra crunch to the salad.
300g prawns or shrimp (frozen works fine)
130g brown rice
1 red bell pepper
1 hand full of fresh cilantro
1 hand full of fresh mint leaves
a squeeze of lemon juice
a squeeze of lime juice
For the Dressing
30 ml soy sauce
lime juice from 1/2 lime
30 ml water
1 tsp chilli oil (optional)
salt and pepper to taste
Thaw the prawns in the fridge over night or place them in hot water for about 20 min. Cook the rice according to the instructions on the package. Rinse and set aside to let it cool down.
Cut the cucumber and bell pepper in small dices. Cop the mint and cilantro and combine everything with the rice in a large bowl.
Heat some cooking oil in a frying pan and cook the prawns for about 3-4 minutes until they are pink. Add some lemon juice and season with salt and pepper.
Add the prawns to the salad bowl and add a squeeze of lime juice. Make sure all ingredients are combined well.
For the dressing whisk together all the ingredients. If you store the salad in the fridge, keep the dressing separate and add it shortly before serving. Enjoy!