Peel the prawns, leaving the tail on. Combine the apple cider vinegar and ginger juice and toss through the prawns. Set aside.
Bring a steamer to the boil and steam the prawn for 3 - 4 minutes.
Prepare the salad greens, celery and apple and place them in a bowl. Dry roast the walnuts and set aside.
Combine the oil, vinegar, kaffir lime and apple concentrate together and toss through the salad, leaving a small amount to drizzle over the prawns.
Arrange the greens on a plate. Top with prawns and walnuts and sprinkle the remaining dressing on top.
Season with black pepper and serve.
Note: Prawns are high in cholesterol and should be eaten in moderation by people with high levels of LDL cholesterol. For the rest of us, provided we eat a balanced diet with plenty of cholesterol lowering wholegrains, fibre and monounsaturated fats, they can be enjoyed for their taste and many other nutrients including iron, zinc, magnesium, essential amino acids and Omega 3 fatty acids.
Makes 4 servings