Prep Time 20 minutes, Cook Time 15 minutes
Total Time 35 minutes
24 raw large prawns peeled, deveined tails removed
2 tablespoons extra virgin olive oil
1 teaspoon Cajun spice
2 cloves garlic crushed
1/2 teaspoon sea salt
Peach Salad Dressing:
1 tablespoon white wine vinegar
3 tablespoons fresh lime juice
¼ cup extra virgin olive oil or avocado oil
1 cup peeled diced fresh BC Tree Fruits peaches
1 tablespoon honey
1 clove crushed garlic
salt to taste
3 cooked cobs of corn
6 cups arugula, loosely packed
¼ cup finely sliced red onion
1 ripe avocado sliced
2 large ripe freestone BC Tree Fruits peaches sliced in large segments
3 tablespoons melted butter or vegan butter
1/3 cup roughly chopped cilantro
ONE: Place the prawns in a medium bowl and add the oil, spice, garlic and sea salt. Refrigerate until ready to grill.
TWO: Combine all of the dressing ingredients in a blender and blend until smooth. Heat the grill to medium high.
THREE: Cook the cobs of corn directly on the grill on all sides until they are slightly charred, about 3-5 minutes per cob. Set aside to cool on a platter. Brush the peaches with the melted butter and grill the peaches, cut sides down, until grill marks appear. Remove from the grill and set them on the platter. Last, grill the prawns on each side until they are opaque and are slightly charred, 3-5 minutes in total, flipping half way through. Remove from the grill and set on the platter.
FOUR: Lay the arugula on a large serving platter. Using a sharp knife, cut the kernels off of the grilled corn by holding the cob vertically and cutting down the cob. Sprinkle the corn, red onion and avocado on top of the arugula and top with the grilled peaches and grilled prawns. Garnish with the cilantro scattered on top. Serve with the salad dressing to taste.
Tori Wesszer is a registered dietitian with a digital platform, fraichenutrition.com which focuses on healthy living. You’ll find more recipes like this in her upcoming book Fraiche Food, Full Hearts which she co-authored with her cousin, HGTV’s Jillian Harris.