Prawn Salad

Prawn Salad

Prawn salad is really delicious. A wonderful starter idea for a restaurant's Valentine's Day Menu. Prawns I would say is nowadays almost also a delicatessen. Here in South Africa, it is definitely not a cheap type of seafood anymore, but still such a lovely seafood. If you are in the price class and are able to afford to buy prawns, make this delicious Prawn salad recipe. For chefs at an upmarket restaurant, this is also a lovely idea to place on the menu. Prawns are really marvellous, if you don't eat prawns, I can tell you seriously miss out! Prawns are also a very good source of protein. And this is why you should consider eating it even more. You can make Thai prawn soup, prawns with pasta or noodles and even a prawn curry. With this prawn salad, you can enjoy this salad dressing that comes with it, or enjoy my Prawn Cocktail recipe, also visible on my blog underneath ‘Sauces and salsas’ This is again a very basic salad, add a few more ingredients and it will be turned into a lovely seafood prawn salad. In this prawn salad recipe, I once again prefer using Robertson’s Fish Spice, a lovely spice. As a tip: Be careful not to overpower the prawns with too much spice as it will overkill the prawns and also it will be too salty.

Serves: 4 Prep time: 15 Minutes Cook time: 10 Minutes Ready in: 25 Minutes

Nutrition: Calories 324 Carbs: 3g Protein: 9g Fat: 31g

400 g tiger or king prawns
1 packet or 180 g mixed salad leaves
20 slices cucumber, cut into halves
12 Roza or cherry tomatoes
1 beetroot, cut into julienne strips
6 spring onion sprigs, chopped
½ each red pepper, green pepper, yellow pepper, cut into small blocks
1-2 avocado's, cubed
1 handful fresh coriander leaves
50 ml freshly squeezed lime juice
150 ml olive oil
5 ml grated lime zest
30 ml fresh coriander leaves, chopped
Wash the salad leaves and dry them.
Assemble the rest of the salad ingredients to make it a colourful festive feast on the eye.
Season the prawns(out of shell, or cut open with shell on) with the Robertsons Fish spice and fry until pink and cooked but not too dry.
Add the prawns on top and garnish with a slice of lemon and more fresh coriander leaves.
Combine all the ingredients in a jar and drizzle over salad.
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