Pesto Corn Salad with Prawns

Updated: Aug 7, 2019

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Ingredients (2 serves):

  • 2 medium ears sweet corn, husked

  • 1/2 cup packed fresh basil leaves

  • 1/4 cup cashews

  • 1/4 cup olive oil

  • 1/2 teaspoon salt, divided

  • 1 cup cherry tomatoes, halved

  • 250g pumpkin, chopped into small chunks

  • 1/4 tsp paprika

  • 1 medium ripe avocado, peeled and chopped

  • 150g uncooked prawns, peeled and deveined

  • 2 cups spinach


  1. Pre-heat an oven to fan-bake at 180°C and line a roasting tray with baking paper then place the pumpkin in the oven with a dash of olive oil for 20-25 minutes until cooked to your liking.

  2. In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly.

  3. Meanwhile, in a food processor, pulse basil, cashews, oil and 1/4 teaspoon salt until blended.

  4. Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.

  5. Thread prawns onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until prawns turn pink, 2-4 minutes per side. Remove prawns from skewers; serve with corn mixture.

** For males or physically active females, add an additional 250g pumpkin.

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