July 14, 2016
Fresh Tomatoes, Lunch, Salads,
Fish/Seafood Salad, Shellfish, Shrimp, Eggs, Vegetables, Carribbean, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Summer, Boil, Hand Mix/Whisk, Stove Top, Gluten-Free, Non-Dairy more
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"Found @ bbcgoodfooddotcom, this easy-fix & flavorful salad is typical of the casual beach bar cuisine. The beaches in the Bahamas attract vacationers from around the world & every 1 of them has dozens of beach bars & restaurants that surround them & specialize in catering to the whims of their island guests. Tourism is (& always has been) a thriving industry in the Bahamas. This salad makes it easy to understand why. ENJOY!"
Bring a small pan of water to a boil. Gently lower the eggs into the water, boil for 8 min & then lift them out & plunge them into a bowl of cold water until you need them.
Whisk together the olive oil, lime juice & sweet chilli sauce in a small bowl. Finely slice the spring onions on the diagonal & mix them into the dressing.
Shell the eggs & slice into rounds. Pull the lettuce apart & divide the leaves between 2 salad plates. Spoon the sweetcorn on top of the lettuce & scatter the tomato halves on top. Finish w/the prawns plus egg slices & douse everything w/the chilli dressing.
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This does taste Bahamian. We liked the combo of lime and sweet chili sauce with corn as the base flavor. It made for a great starter.
My daughters loved this salad as so did I! They particularly loved the dressing which was the icing on the cake. Perfect for the summer as it is no cook considering that I bought the shrimp already cooked. We will be making this again. Thank you Twissis for sharing!