Island Bliss Prawn Salad

This prawn salad is everything I crave when summer hits and there is no time or energy for a heavy meal. Sweet juicy prawns, crunchy veggies, and a punchy lime dressing come together and somehow taste both refreshing and luxurious at the same time. Even my friends who say they are not salad people rave about this one and scoop up second helpings. There is nothing fussy here but it looks like it came out of a beachside bistro.

When I whipped this up for an easy lunch with my sister last July we both ended up standing over the mixing bowl eating forkfuls right out of the kitchen before we even sat down. It has been a summer staple ever since.

Ingredients

• Large prawns or shrimp: about one and a half pounds peeled and deveined for sweet flavor and protein try to get wild caught if possible for the best texture and taste
• English cucumbers: two diced crisp and mild use firm cucumbers with shiny skin for the most crunch
• Celery: three stalks finely chopped brings earthiness and extra crunch look for compact pale green stalks
• Ripe avocados: two diced add creaminess and richness select ones that yield slightly to gentle pressure
• Fresh parsley: one quarter cup chopped gives herbaceous freshness flat leaf parsley is best for flavor
• Green onions: two thinly sliced optional but brightens everything use ones with fresh green tops
• Mayonnaise: one third cup use one you love for a creamy base look for real egg mayo for better flavor
• Greek yogurt: two tablespoons adds tang and lightens the dressing choose full fat for silkiness
• Juice from two limes: about a quarter cup for acidity and brightness always use freshly squeezed
• Zest from one lime: to intensify citrus flavor avoid the bitter white pith
• Olive oil: one tablespoon rounds out the dressing choose extra virgin for subtle fruitiness
• Honey or maple syrup: two teaspoons balances acid and salt pure honey delivers best sweetness
• Minced garlic: one clove for savory depth pick firm cloves with tight skin
• Salt and pepper: enhances all the flavors taste as you go
• Cayenne: a pinch optional for gentle heat adjust to your liking
• Paprika: one teaspoon for color and smoky nuance Spanish smoked paprika gives a pleasant depth
• Garlic powder: half a teaspoon gives layered flavor make sure it is fresh not clumpy

Step-by-Step Instructions

Prep and Cook Prawns:

Pat prawns dry with paper towels then season well with paprika garlic powder salt and pepper. Warm olive oil in a large skillet over medium high heat. Add prawns in a single layer and cook without stirring for two to three minutes per side just until curled and opaque. Avoid overcooking or the prawns will be rubbery. Transfer to a plate to cool completely.

Prepare Vegetables:

While prawns cool dice English cucumbers and celery into small pieces for crispness. Sprinkle the cucumber cubes lightly with salt and let them sit in a colander for ten minutes to draw out excess water then pat dry with a clean towel. Dice avocados just before assembling the salad so they stay vibrant and green.

Mix Island Dressing:

In a medium bowl whisk mayonnaise Greek yogurt lime juice lime zest olive oil honey or syrup minced garlic salt pepper and cayenne if using. Taste and tweak according to your preferences. For more zing add extra lime juice. For extra sweetness add more honey.

Combine Salad Ingredients:

If the prawns are large cut them into bite size pieces. In a large serving bowl gently mix together the cooled prawns cucumbers celery avocado parsley and green onions. Pour the island dressing evenly over the salad. Very gently fold to combine trying not to mash the avocado pieces.

Chill and Serve:

Taste the salad and adjust the seasoning with more salt or lime if needed. Refrigerate for at least thirty minutes to allow flavors to meld. Serve chilled with lime wedges on the side for extra brightness.

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I have always loved the burst of fresh lime in this recipe and the way parsley adds a little breeze of green to every bite. It reminds me of sharing big bowls of chilled salad with my family after a long hot beach day when nobody wants to turn on the oven.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days though best eaten within the first day for the freshest avocado. Press plastic wrap right onto the surface before sealing to keep avocado from browning. The dressing may separate slightly but just stir gently before serving.

Ingredient Swaps and Substitutions

You can easily swap prawns for lump crab meat or even cooked chicken if you want something different. For a dairy free version use all mayonnaise or try a plain coconut yogurt. Add mango or pineapple for a bigger tropical note or toss in diced jalapeno for extra heat. If needed use pre cooked prawns and skip the first step of cooking.

Serving Ideas That Wow

Serve this salad in butter lettuce leaves for party appetizers or meal prep boxes. Pile over fresh mixed greens for a heartier lunch or tuck into whole avocado halves for a show stopping brunch. My family loves scooping it up with tortilla chips at pool parties and if you have really good sourdough try it open faced for a jaw dropping sandwich.

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A Bit of Island Vibe

Salads like this are inspired by the ceviche and seafood bowls found all along Caribbean islands and coastal cities where bright citrus and fresh herbs make seafood truly shine. Limes and avocados are classic warm weather pairings and parsley brings an herbaceous zip without overpowering the other flavors.

Frequently Asked Questions About the Recipe

→ Can I use frozen prawns?

Yes, thaw them fully and pat dry before cooking to avoid excess moisture. Proper drying yields the best texture.

→ How can I keep the avocado from browning?

Add avocado right before serving and rely on the lime juice in the dressing. Cover leftovers with plastic wrap pressed onto the surface.

→ Is this suitable for a dairy-free diet?

Simply replace the Greek yogurt with additional mayonnaise or try a dairy-free yogurt alternative.

→ Can pre-cooked prawns be used?

Yes, pre-cooked prawns work well. Skip the pan-cooking and use them cold for easy meal prep.

→ How spicy is the salad?

The dish is mild, with just a pinch of cayenne. Increase the amount or add jalapeño for extra heat.