Strawberry and langoustine salad

Strawberry and langoustine salad
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

This seafood combination is not as odd as it sounds – the floral notes of strawberries and pineapples work well together with langoustines (also known as Dublin Bay prawns).

Nutrition: per serving

Calories
276kcals
Fat
17.6g (1.8g saturated)
Protein
13.7g
Carbohydrates
16.2g (16.1g sugars)
Salt
1g
Calories
276kcals
Fat
17.6g (1.8g saturated)
Protein
13.7g
Carbohydrates
16.2g (16.1g sugars)
Salt
1g

Ingredients

  • 50g pine nuts
  • 3 generous slices fresh pineapple
  • 12 cooked langoustines
  • Leaves of 2 little gem lettuces
  • 450g strawberries, washed, hulled and quartered

For the dressing

  • 2 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 tsp clear honey
  • 1 tsp Dijon-style mustard
  • ½ tsp salt

Method

  1. Toss the pine nuts in a large dry pan over a medium-high heat for 4-5 minutes until golden brown. Set aside to cool completely.
  2. Meanwhile, make the dressing by whisking all the ingredients together.
  3. Slice the pineapple into segments of a similar size to the strawberries. Peel the langoustines, reserving a couple of whole ones to garnish.
  4. Toss the lettuce and fruit with the dressing and arrange in a bowl. Put the peeled langoustines on top and arrange the langoustines still in the shell on the side. Sprinkle with the pine nuts to serve.

delicious. tips

  1. You could use cooked king prawns instead of langoustines.

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