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This Prawn Salad is a fresh and healthy summer salad that is sure to impress! This delicious prawn salad recipe is the perfect mixture of fresh prawns, creamy avocado, and other fresh veg. It is incredibly easy to throw together in 10 minutes and perfect for your next bbq!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This delicious avocado prawn salad is delicious all year round, but particularly perfect for summer! Because it is gluten-free and free from many other allergens, it is a great one to bring to a neighbourhood or family party.
This is one of those fabulous healthy salad recipes that is so easy, the flavours meld perfectly together and it will definitely leave you wanting more!
One of the great things about fresh salad is that it is so easy to mix up the salad ingredients! If you don’t love prawns, swap it for chicken, steak, or even leave it vegetarian! You could also have the prawn displayed on a big platter to let people have the option as well. If you’re missing some of the veg, swap them out for what you do have. If you want a bit of a heartier salad, toss this in a large salad bowl along with some white rice, brown rice, or quinoa.
Ingredients to make Prawn Salad
- Large Prawn (shrimp) – These should be peeled and deveined before cooking. You can use fresh or frozen (just allow the frozen to defrost in lukewarm water for 10 minutes).
- Romaine Lettuce – forms the base of this salad.
- Rocket (arugula) – adds a nice bit of texture.
- Avocado – gives a creamy texture and pairs beautifully with the prawn, plus adds healthy fats.
- Red Onion – gives a nice little bite but is totally optional
- Medium Tomatoes – give a pop of bright flavour.
- Mixed Seeds – are optional, but give a nice crunch and extra goodness.
- Maple Dijon Dressing – This avocado and prawn salad calls for my Maple Dijon Dressing.
See recipe card for full information on ingredients and quantities.
Substitutions
- Prawns – This could be substituted with another protein such as chicken, steak or tofu. You could also add more veg and serve it atop quinoa for a vegetarian version.
- Vegetables – There are so many fruits and vegetables that would be delicious on this salad! It would be delicious with some sweet mango, cherry tomatoes, radishes, cucumber, or even served with some lime wedges!
- Maple Dijon Dressing – is my favourite prawn salad dressing, but feel free to try out your own favourite dressing! A dressing can change a salad so much depending on if you go with a vinaigrette, a creamier dressing, finding a modern twist, or making it more of a Thai Prawn Salad! Try a lime dressing made with fresh lime juice, lime zest, and extra virgin olive oil, for instance! For another different flavour, try soy sauce, sesame oil, and garlic powder. Or give my Peanut Salad Dressing a go!
Variations
- Spicy – Adding some extra chilli flakes to the dressing and bring a bit more heat to this cold shrimp salad. You could even swap the Maple Dijon dressing for a sweet chilli sauce.
- Deluxe – Make sure you use big, juicy prawns if you want to make this dish even more of a star. King prawn salad is definitely made to impress! You can also add extra veg or fruit. If you’re hosting a party then it pairs well with this amazing Courgette Salad, Egg-Free Quiche or Three Bean Salad.
- Kid friendly – If your kids don’t like prawns or a specific vegetable in this recipe, feel free to change it out to something they’re more willing to eat!
How to make Prawn Salad
Step 1: Heat a pan or skillet over medium-high heat. Add a little olive oil and then add the prawns. Cook for 2 minutes on each side until they turn pink and are cooked through. Remove from the heat and set them aside to cool slightly.
Step 2: In a small jar or bowl, mix together the salad dressing ingredients.
Step 3: Roughly slice the gem lettuce, chop tomatoes into quarters, peel and roughly chop the avocado, and thinly slice the red onion.
Step 4: Combine the vegetables in a large bowl along with the rocket, cooled prawns, salad dressing, and mixed seeds. Toss together until well combined.
Hint: This salad is very versatile, so don’t be turned off from it just because you are missing some ingredients!
Leftovers
Shrimp salad will last in the fridge for up to 3 or 4 days. It will keep better if the dressing is separate. The avocado will likely brown, but the rest of the salad should stay nice.
More Prawn Recipes
If you’re into prawn recipes right now then do check out my:
Recipe FAQs
I cook my prawns on a skillet over medium-high heat. It only takes a couple of minutes per side and they are ready to go! You could also grill or boil them. Just allow them to cool for 5 minutes before topping a salad.
Yes, though with some modifications. You can chop all of the vegetables with the exception of the avocado. It is best to save that for last as it browns quickly. You should also reserve mixing in the dressing until you are ready to enjoy. Everything else can be prepared ahead of time and kept in the fridge.
Shrimp salad with lettuce is a great base for so many delicious flavours! Fresh vegetables like avocado, tomato, and onion are what I recommend. You could also add a mango if you want more of a fruity flavor.
Prawn salad is one of those healthy meals that is still so delicious! Prawns themselves are incredibly good for you. Depending on what vegetables you add in, you’re simply adding more vitamins and nutrients! Use a light dressing, and you are golden!
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Prawn Salad
Ingredients
- 240 g large prawns (shrimp), peeled and deveined
- 1 head romaine lettuce
- 1 bag rocket (arugula), 60 g
- 1 avocado
- ½ red onion, sliced
- 4 medium tomatoes
- 3 tbsp mixed seeds, (optional)
Maple Dijon Dressing
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp dijon mustard
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 pinch salt and pepper
Instructions
- Heat a pan/skillet over medium-high heat. Add a little olive oil and then add the prawns. Cook for 2 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
- In a small jar/bowl, mix together the salad dressing ingredients.
- Next, roughly slice the gem lettuce, chop tomatoes into quarters, peel and roughly chop the avocado and thinly slice the red onion.
- Add these to a large bowl along with the rocket/arugula, cooled prawns, salad dressing, mixed seeds and toss together until well combined.
Notes
Nutrition
Perfect for a warm sunny day. Used sorrel from the garden instead of rocket (not so spicy, more lemony)
Thank you Nick 🙂