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This salad piled with prawns hits all the right notes when it’s too hot to eat anything heavy and I’m starving. Juicy prawns, loads of crisp veggies, and a bright splash of lime in the dressing make it taste both cool and super fancy. Even folks who claim they’re not into salads end up going back for more. There’s nothing complicated but it looks straight out of a trendy beach café.
When I first made this for a lazy lunch with my sister last July, we ended up just eating it right from the mixing bowl—couldn’t even wait for plates. Ever since, it’s my favorite summer go-to.
Vibrant Ingredients
- Garlic powder: half a teaspoon for a tasty boost, just make sure it’s soft and not stuck together
- Paprika: one teaspoon brings that gorgeous color and smoky edge, grab some Spanish smoked if you love that earthy vibe
- Cayenne: just a pinch is enough, up it or skip it if you want more or less heat
- Salt and pepper: pull all the flavors together, taste along the way
- Minced garlic: one clove goes a long way, pick tight garlic heads for best bite
- Honey or maple syrup: two teaspoons for that sweet balance, honey’s my top pick
- Olive oil: a tablespoon for rounding out the whole mix, extra virgin adds a fruity note
- Zest from one lime: keeps the salad citrusy and bright, don’t scrape off the white part
- Juice from two limes: about a quarter cup, makes every bite zing—always fresh squeezed
- Greek yogurt: two tablespoons makes the dressing tangy and smooth, full fat if you’re feeling it
- Mayonnaise: one third cup, get one you really like because it shapes the whole dressing
- Green onions: two, slice them super thin, totally optional but they liven things up, check for crisp green tops
- Fresh parsley: quarter cup, chopped, for herby zip, flat leaves bring more flavor
- Ripe avocados: two diced, make it super creamy, pick ones that give just a bit when squeezed
- Celery: three stalks, tiny pieces, delivers crunch and a hint of earthiness—look for firm, pale sticks
- English cucumbers: two diced, extra crisp is key, shiny skins mean they’re fresh and snappy
- Large prawns or shrimp: one and a half pounds, de-shelled and cleaned, opt for wild if possible for top-notch bite and taste
Simple How-To
- Chill and Serve:
- Check flavors and tweak salt or lime if you want. Pop it in the fridge thirty minutes to let everything settle. Dish up cold, lime wedges on the side to brighten it up even more.
- Bring Everything Together:
- Chop big prawns into easy-to-bite pieces if needed. In a roomy bowl, toss in cooled prawns, the veggies, parsley, and green onion. Splash the dressing over and fold it all together without smashing up the avocado.
- Make Island Dressing:
- Whisk up mayo, Greek yogurt, lime juice and zest, olive oil, honey or maple, that minced garlic, loads of salt, pepper, and add cayenne only if you’re in the mood. Taste, then add more lime for punchiness or honey for a sweet lift.
- Prep the Veggies:
- Dice your cucumbers and celery while prawns are cooling. Give cucumbers a bit of salt, pop in a colander ten minutes to drain extra water, pat dry after. Dice avocado right before mixing so it stays bright.
- Cook Prawns:
- Pat the prawns super dry with paper towels, sprinkle with garlic powder, paprika, salt, and pepper. Heat oil over medium-high in a big pan. Lay the prawns out, cook two to three minutes each side till just opaque and curled up—don’t let them go too far or they’ll get chewy. Let them cool on a plate.
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The hit of fresh lime here always makes me smile and the parsley gives every bite a flash of green. It brings back memories of sharing a cool, fresh bowl with family after a beach day—definitely not turning the oven on!
How to Store
Pop leftovers into a tight-sealing container and stash in the fridge—good for three days, but try to finish on day one so the avocado is perfect. Lay plastic wrap right on top before closing the lid to stop browning. If the dressing separates, give it a quick gentle stir before serving.
Subbing Ingredients
Switch up the prawns for lump crab or cooked chicken if you want a new feel. To go dairy free, just use all mayo or reach for plain coconut yogurt. Like it fruitier? Toss in some pineapple or mango, or add chopped jalapeno for a spicy boost. If using pre-cooked prawns, skip right over the cooking bit.
Wow-Worthy Ways to Serve
Stuff this mix into butter lettuce for party snacks or meal prepping. Top off some fresh salad greens for a solid lunch, or serve right in halved avocados for brunch that wows. At my place, it’s a pool party fave scooped with tortilla chips—and if you’ve got great sourdough, slap it on top for an epic open sandwich.
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Catch Some Island Feels
Dishes like this draw inspiration from the zesty ceviche and seafood bowls you’ll find from Caribbean beaches to coastal hot spots. Limes and avocados always show up when it’s hot, bringing loads of freshness, and parsley kicks in a lively green note that doesn’t boss around the other flavors.
Recipe FAQs
- → Can I use frozen prawns?
Go for it, just make sure they're fully thawed and you dry them off with paper towels first. That way they won't turn out mushy.
- → How can I keep the avocado from browning?
Wait until you're ready to eat before adding avocado, and let the lime juice do the work. If you have extra, lay plastic wrap flat right on the avocado.
- → Is this suitable for a dairy-free diet?
Sure thing—leave out the Greek yogurt and double the mayo, or use your favorite dairy-free yogurt substitute.
- → Can pre-cooked prawns be used?
Pre-cooked prawns are totally fine. Just skip the skillet and use them cold to save yourself some time.
- → How spicy is the salad?
It’s pretty tame, with only a light touch of cayenne pepper. Amp it up with more cayenne or try sliced jalapeño if you like things hot.