A Holistic Nutritionist’s fave salad recipe with chili lime prawns, mixed greens, marinated tomatoes, and avocado smothered in a vibrant, creamy herb dressing.
This quick and healthy recipe is one of my favourites for these reasons:
- I’m a Holistic Nutritionist who creates easy recipes that anyone can cook. This recipe comes together in the 10 minutes it takes to fry the prawns!
- Can prep it ahead of time and serve it cool
- Prawns are a great source of protein
- The tomatoes, lettuces, avocado and herbs in the dressing are packed with micronutrients that benefit skin, immune system, detoxification, and cardiovascular health
What you will need to make this salad
Equipment
- a blender or food processor
- mixing bowl
- measuring cups and spoons
Ingredients for the dressing
- Fresh parsley
- Fresh cilantro (see FAQ below for substitutions)
- Spring onions/Green onions
- Fresh garlic
- Juice from 1/2 lemon
- Apple cider vinegar
- Maple syrup
- Olive oil
- Plain yogurt
- Sea salt and pepper
Ingredients for the salad
- Mixed greens
- Cherry tomatoes
- Olive oil
- Balsamic vinegar or reduction
- Avocado
- Prawns
- Chili powder
- Lime juice
- Red onion (optional)
How to make the creamy herb dressing
How to make the chili lime prawns
Remove shells and deveign the prawns. If you are not cooking them right away, keep them in a bowl of ice water
Heat 2 tablespoons of olive oil in a non-toxic frying pan on low-medium heat. Once the pan is heated, add in the prawns and season them with the chili powder and juice from 1/2 a lime
After approximately 3 minutes, turn the prawns over to cook the other side. You will know they are cooked when they turn pink
Serve them on the salad
FAQ
This creamy herb dressing makes a great veggie dip on a charcuterie board, or a sauce for chicken and roasted potatoes
Chicken, chickpeas, or salmon all work well in this salad
If you are not a fan of cilantro, replace it with basil or dill
Prawn Salad with Creamy Herb Dressing
Ingredients
For the dressing
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 2 spring onions
- 1 garlic clove
- 1/3 lemon juiced
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1/4 cup olive oil
- 1 cup plain yogurt
- pinch of sea salt and pepper to taste
For the prawns
- 1 Tbsp olive oil
- 12 prawns
- 1 tsp chili powder
- 1/2 lime juiced
For the salad
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar or balsamic reduction
- 1/2 avocado sliced
- 1/4 red onion optional
- sea salt and pepper to taste
Instructions
- Remove shells and deveign the prawns. If you are not cooking them right away, keep them in a bowl of ice water
- Heat 2 tablespoons of olive oil in a non-toxic frying pan on low-medium heat. Once the pan is heated, add in the prawns and season them with the chili powder and juice from 1/2 a lime
- After approximately 3 minutes, turn the prawns over to cook the other side. You will know they are cooked when they turn pink
- Serve them on the salad
- To a blender or food processor, add in all the dressing ingredients. Be sure to remove the white bulbs from the green onion first. Blend on high until smooth and creamy.
- Toss halved tomatoes with olive oil, balsamic vinegar, salt and pepper and add them to the salad
- Slice avocado and lemon wedges. Serve them on the salad with prawns and drizzle the creamy herb dressing over everything
Nutrition
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