Hello!
Today I share an easy salad recipe that I really enjoy very much. Cooking prawns can be very easy but there are a few tricks, prawns cook very quickly and you are looking for that point they go from grayish and translucent to pinkish and opaque, and not overly coiled in. I love to cook them in a pan for this salad, the flavour is nicer but you can also cook them quickly in salted boiling water and transfer to ice water to stop the cooking. Make sure the pan is very hot and the prawns are dry and clean.
I had this salad for the first time at work, we were serving avocado salad as appetizer and I remember thinking I was going to make this salad at home with prawns and be more generous with the avocado. You want to make this salad because it is delicious, nutritious and easy on your time and wallet!
Yields 2
Delicious fresh salad perfect for lunch or light dinner. All the ingredients work well together to deliver a pleasant bite each time with different textures and flavour. I really love this salad and it comes together very quickly.
20 minPrep Time
5 minCook Time
25 minTotal Time
Save RecipeIngredients
- 12 large prawns (deveined and peeled)
- 1 avocado (medium dice)
- 1 cucumber (deseeded and sliced)
- 6 cherry tomatoes (cut in halves)
- ¼ red onion (thinly sliced)
- Spinach leaves (as needed)
- Coriander leaves (thinly sliced, a few pinches)
- Vegetable oil (a few tablespoons, for cooking prawns)
- 1 tablespoon lime juice
- 1 clove garlic (finely minced)
- 3 tablespoons olive oil
- ½ teaspoon Dijon or yellow mustard
- Salt (as needed)
- Black pepper (as needed)
- ½ -1 teaspoon Honey (optional)
Instructions
- Pat prawns dry with paper towel, heat a frying pan with a little drizzle of oil.
- Add prawns gently to the jot pan, quickly season the top side with salt and pepper. Cook for 2 minutes and flip prawns over, season the other side. Cook for a total of 3-4 minutes, they should change in colour and be pinkish and opaque. Cooking time depends on the size of your prawns so it could take an extra minute or so. Do not overcook, you want juicy not chewy prawns. Transfer to a plate, if using later, refrigerate.
- Prepare all the vegetables.
- To make dressing, mix lime juice, mustard, garlic and honey in a bowl. Start whisking with a whisk or fork while slowly drizzling in the olive oil. When the oil is finished, the dressing should be emulsified. Season with salt and pepper.
- To assemble the salad, mix the tomatoes, cucumber, avocado, onions, and coriander leaves in a bowl. You can decide whether to toss the prawns too or add them on top. Dress salad with lime vinaigrette. Set spinach leaves on salad bowls and top with the salad. Enjoy!
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