- 1 cup bay prawns, cooked and peeled
- 2 medium ripe peaches
- Assorted salad leaves
- Pistachio nuts, roasted and chopped
- ½ cup peach juice
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 1 tsp. paprika
- A squeeze of lemon or lime juice
Whisk together dressing ingredients and set aside.
Slice peaches and remove the skin, if desired.
Toss salad leaves in half of the dressing.
Arrange on a serving plate.
Arrange peach slices over leaves, scatter with prawns.
Drizzle with a little more dressing and scatter with pistachio nuts.
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