Kitchener Naturopath shares recipe for Roasted Corn and Lentil Salad with Grilled Prawns

Roasted Corn & Lentil Salad

With Grilled Prawns in a Fresh Herb Vinaigrette




18 large prawns, thawed, deveined, and rinsed

2 cups raw corn off the cob, or frozen and thawed

2 Tbsp canola oil

1 tsp chili powder

2 Tbsp cooked black or green lentils

1 red pepper, diced

2 small cucumbers, diced

1 cup cherry tomatoes, cut in half

½ red onion, finely diced

1 Tbsp canola oil, sea salt and ground black pepper, to taste


½ cup extra virgin olive oil

4 green onions, white and light green parts only, chopped

½ cup parsley

½ cup cilantro

½ cup basil

2 garlic cloves

2 limes, zest and juice

1 Tbsp maple syrup

½ tsp sea salt

¼ tsp ground black pepper


  1. Preheat oven to 350F.
  2. In the bowl of a food processor, add all vinaigrette ingredients and blend until smooth.
  3. Place prawns in a medium bowl.  Add half of vinaigrette to cover prawns.  Let marinate 1 hour in fridge.
  4. Stir together corn, 2 Tbsp canola oil, and chili powder on a parchment lined baking sheet.  Roast for 15 min., stirring halfway through.
  5. Add lentils, peppers, cucumber, tomatoes, onion, and roasted corn in a large bowl.
  6. Preheat grill or grill pan.  Brush with 1 Tbsp canola oil.  Cook shrimp until no longer pink, about 2 min.
  7. Add grilled shrimp to salad.  Toss with remaining herb vinaigrette.  Season with salt and pepper, and serve.

Serves 6

Prep Time:  40 minutes

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