Tropical Prawn Salad

Tropical Prawn Salad

This is a salad I put together while we holidayed on Maggie Island with our family. It made a perfect light lunch.


  • 1 kg cooked prawns
  • 1 avocado, peeled and sliced
  • 1/4 fresh pineapple, sliced into thin strips
  • 6 spring onions, thinly sliced
  • 2 good handfuls of mesclun, washed
  • 1/2 cup coriander leaves, washed
  • 1/2 red capsicum, thinly sliced
  • 1 lebanese cucumber, seeds removed, cut into julienne
  • Lime wedges to serve

For the dressing:

  • 2 tbs peanut oil
  • 1 tsp sesame oil
  • 2 tbs fish sauce
  • 2 tbs freshly squeezed lime juice
  • 1 tbs white wine vinegar
  • 2 tsp brown sugar
  • 1 tsp finely chopped red chilli


  1. Peel and devein the prawns.
  2. Make the dressing (see below).
  3. Toss the mesclun in a little of the dressing and place on a large serving platter.
  4. Put the rest of the ingredients (except the lime wedges) into a large bowl and add the rest of the dressing.
  5. Using your hands, gently toss to ensure all the ingredients are well coated.
  6. Arrange on top of the mesclun.
  7. Add the lime wedges.
  8. Serve immediately.

For the dressing

  1. Place all the ingredients into a small bowl and whisk until the sugar is dissolved.
  2. Adjust seasoning to taste.

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