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–+ servings
prawn salad with avocado served in a bowl.
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4.34 from 3 votes

Prawn Salad

This Prawn Salad is bursting with fresh flavours and vibrant colors - perfect for a quick 10 minute lunch or a healthy dinner!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Salad
Cuisine: British
Diet: Gluten Free
Servings: 3 people
Author: James Wythe

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
Metric - US Customary

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. It is better if you can store it separately from the dressing.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Some other great fruits or vegetables to try with this prawn avocado salad are grapefruit, radishes, mango, or lime.
Tip 2: If you want to involve your grill, try grilling the shrimp rather than frying them for a grilled shrimp salad.
Tip 3: If you're preparing this salad ahead of time, I recommend waiting to add the dressing and avocado until right before serving.

Nutrition

Calories: 501kcal | Carbohydrates: 35g | Protein: 20g | Fat: 34g | Saturated Fat: 5g | Fiber: 15g | Sugar: 20g