December 11, 17

Prawn Salad


  • 500g peeled green prawns (tails still intact)
  • 1 long fresh red chilli, finely chopped
  • 2cm piece fresh ginger, peeled, grated
  • 1 garlic clove, crushed
  • 2 limes, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 avocados
  • 1/3 cup fresh coriander leaves, chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1 1/2 tablespoons finely chopped fresh chives
  • 60ml (1/4 cup) Coconut Milk
  • 2 tablespoons water
  • 450g papaya, deseeded, cut into wedges
  • 1 iceberg lettuce, cut into wedges
  • 2 teaspoons honey
  • Toasted macadamias, chopped, to serve


  • Step 1
    Mix the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to allow flavours to develop
  • Step 2
    Coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.
  • Step 3
    Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.
  • Step 4
    Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.
  • Step 5
    Top the salad with prawns. Spoon over green goddess dressing. Sprinkle with the macadamia and season.
TAGS #exercise #healthfood #healthy eating #nutrition #prawn salad #recipes #salad

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