Prawn Salad Island Bliss (Printable Version)
Plump prawns, sliced avocado, fresh cucumber, and a zingy lime-herb drizzle make every bite taste a bit like a sunny vacation.
# Everything You’ll Need:
→ For the Salad
01 -
2 green onions, thinly sliced (optional)
02 -
60 ml fresh parsley, chopped
03 -
2 ripe avocados, diced
04 -
3 celery stalks, finely chopped
05 -
2 English cucumbers, diced (about 300 g)
06 -
680 g large prawns or shrimp, peeled and deveined
→ For the Island Dressing
07 -
Pinch of cayenne pepper (optional)
08 -
Black pepper, to taste
09 -
Salt, to taste
10 -
1 clove garlic, minced
11 -
10 ml honey or maple syrup
12 -
15 ml olive oil
13 -
Zest of 1 lime
14 -
60 ml fresh lime juice (from 2 limes)
15 -
30 g Greek yogurt
16 -
80 ml mayonnaise
→ For Cooking the Prawns
17 -
Black pepper, to taste
18 -
Salt, to taste
19 -
2.5 ml garlic powder
20 -
5 ml paprika
21 -
15 ml olive oil
# Steps to Cook:
01 -
Pop the salad in the fridge for thirty minutes so the flavors have a chance to come together. Check salt and squeeze in more lime if you want. When it’s nice and cold, scoop it onto plates. Add extra lime wedges and anything else you like on the side.
02 -
Cut up the prawns if they're big so they're easier to eat. In a big bowl, toss together cooled prawns, cucumbers, celery, avocado, green onions, and parsley. Pour on the dressing and mix gently—don’t mash up the avocado.
03 -
Grab a bowl and mix up the mayonnaise, Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, salt, black pepper, and cayenne if you want things spicy. Try it and tweak the seasoning to your liking.
04 -
Chop all the celery and slice up the cucumbers while the prawns are cooling. Sprinkle the cucumber with a little salt, let it sit for ten minutes, and pat it dry with paper towels. Wait to dice the avocados until you’re almost ready to stop them turning brown.
05 -
Mix the prawns with garlic powder, paprika, salt, and black pepper. Heat oil in a large pan over medium-high heat. Cook the prawns until they’re pink—about two or three minutes each side. Set them aside so they cool down.
# Extra Suggestions:
01 -
If you want to prep ahead, cook the prawns and make the dressing up to a day early. Add the avocado at the end so it keeps its color.
02 -
To stop your avocado from going brown, add it last and press cling film right on top of the salad before chilling.
03 -
This salad tastes best the same day but you can keep leftovers in the fridge for up to three days.
04 -
Let cucumbers hang out with some salt and then drain before mixing everything else—keeps the salad from getting watery.