Prawn salad recipe

Now that the weather has warmed up, it’s time to start eating lighter meals that don’t leave you feeling weighed down. Start with some salad and then decide what kind of protein you want. The prawn salad that we provide is a great snack to have the night before, and it may keep you going strong through the day. This salad serves one or two, but the proportions are easily modified.

Prawn salad tips

Unless you’ve boiled the shells until they’re soft, using already-peeled prawns is the easiest option. Prawns are a fantastic source of protein and healthy oils. The remainder of the components provide the necessary nutrients, but if you want to up your iron and calcium intake, try mixing in some spinach leaves. Fresh avocado, lemon juice, black pepper, and salt are optional additions.

Something light and nutritious is ideal for a midday meal in the summer. The prawn salad we make is full of flavour, texture, and nutrition.

Prawn salad recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 1 servings

Prep time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Ingredients

• small prawns

• 2 tbsp. olive oil

• 60g shallots or small onion, chopped

• 225g green pepper, chopped

• 2 cloves garlic

• 2 tbsp. soy sauce

• 1 apple, peeled and grated

• 30g salted and roasted peanuts

• 225g yoghurt

Optional

• zucchini noodles

• carrots

• spinach or salad leaves

Method

• Heat the oil and fry shallots until almost tender and add garlic, cooking for another 30 seconds.
• Add the rest of the ingredients except the yoghurt.
• When ready and tender, add yoghurt and chill.