Summer Plum and Prawn Salad

Besides packing a low-calorie nutritious punch to counterbalance indulgent summer holiday temptations, stone fruits are incredibly versatile when it comes to festive entertaining. Talented and much loved TV chef, Jenny Morris, has created a fabulous festive season recipe with stone fruit adding the extra zing. Here is Jenny's summer plum and prawn salad.

Salad

6 large firm, ripe plums, peeled, pitted and cubed.
 200g butter lettuce
 1 cup of cubed English cucumber
 400g cooked prawn meat
 1 cup of bean sprouts
 2 spring onions with tops, sliced
 ½ red pepper diced
 2 Tbsp chopped fresh coriander

Spicy Plum and Chilli dressing

½ cup (125 ml) olive oil
 3 Tbsp lime juice
 1 tsp lime zest
 1 Tbsp fish sauce
 1 Tbsp brown sugar

Method

Prepare the salad dressing first by blending all the ingredients together in a food processor.

Taste and adjust seasoning.

Layer the salad ingredients on a serving platter, moistening each of the layers with
 the chilli dressing as you go.
 

Serve immediately.