The prawns (or shrimp depending on where you live) take centre stage in this refreshing and delicious salad! I've added some fresh chillies which give this salad a perfect spicy kick.
Let's get straight to the recipe!
28 large cooked prawns shelled deveined
1 punnet tomato medley sliced in halves
(any type of tomatoes)
2 Lebanese cucumbers
3 cups of mixed salad leaves
1 large avocado sliced
1/4 thinly sliced Spanish onion
1 large mild fresh long chilli sliced thinly
2 tablespoons pepitas
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
Step one - Add all dressing ingredients into an empty jar and shake to combine well. Set aside.
Step two - Clean and devein the prawns. Leave the Tails intact.
Step three - Add all the remaining salad ingredients in a bowl and mix well.
Step four - Divide the Salad into 4 bowls.
Step five - Arrange 7 prawns to each salad bowl
Step six - Add 2 teaspoons of pepitas to each bowl.
Step seven - Drizzle dressing over each salad and add a pinch of salt before serving
Serves 4 as a main meal.
Use 4 prawns per person if serving as an entree/starter, 7 as a main.
I like using Australian Tiger Prawns. Not only do they look amazing in a salad but they're tasty and medium in flavour. Perfect for salads!
I'm looking forward to serving lots of prawns this Spring/Summer! YUM!