Corn and Shrimp Salad with Lean Mayo Dressing, No Added Refined Sugar
International dishesSaladsUnited Statesabout 25 minutes
This corn and shrimp salad is an easy starter that suits almost anyone. The boiled black tiger prawns are sweet, the corn is crisp, and the Lean Mayo dressing with ketchup and lime juice lands between tangy and rich.
The catch is that lettuce wilts fast once dressed. Pick lettuce with firm leaves and chill it before tossing. Mix the dressing first and pour it over the bowl, because adding the parts one by one leaves the flavor uneven.
This batch weighs about 570g, at roughly 60 calories per 100g.
Method
Boil 150g black tiger prawns, peel them leaving the tails on and remove the veins.
Drain 100g corn kernels. Halve 1/2 cucumber, scoop out the seeds and cut into 0.5cm pieces.
Cut 50g broccoli into bite sized pieces and boil until tender. Cut 2 heads romaine lettuce into bite sized pieces. Rinse 40g cherry tomatoes and drain.
Make the dressing: mix 3 tablespoons Lean Mayo, 1.5 tablespoons of the kOBE Monk Fruit Blend and unsweetened oat milk mixture (47 parts kOBE Monk Fruit Blend to 53 parts oat milk), 1 tablespoon ketchup and 1.5 tablespoons lime juice.
Toss everything with the dressing and finish with 10g spearmint and a little corn on top.
Tips
Lettuce with firm leaves stays crisp once tossed, while soft leaves wilt within minutes.
A minute in ice water after boiling firms the prawns and makes them taste sweeter.
kOBE Monk Fruit Blend dissolves slowly, so mix it with the oat milk 5 minutes ahead, stir again, then add it to the dressing.
Drain the boiled corn and broccoli thoroughly, since any water thins the dressing.
Dress the salad right before serving, as an early toss draws water to the bottom of the bowl.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.