Island Bliss Prawn Salad (Print-Friendly Version)
Juicy prawns, avocado, cucumber, and a zesty lime-herb dressing bring tropical flavors to every bite.
# Ingredients:
→ For the Salad
01 -
680 g large prawns or shrimp, peeled and deveined
02 -
2 English cucumbers, diced (approx. 300 g)
03 -
3 celery stalks, finely chopped
04 -
2 ripe avocados, diced
05 -
60 ml fresh parsley, chopped
06 -
2 green onions, thinly sliced (optional)
→ For the Island Dressing
07 -
80 ml mayonnaise
08 -
30 g Greek yogurt
09 -
60 ml fresh lime juice (juice of 2 limes)
10 -
Zest of 1 lime
11 -
15 ml olive oil
12 -
10 ml honey or maple syrup
13 -
1 clove garlic, minced
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
Pinch of cayenne pepper (optional)
→ For Cooking the Prawns
17 -
15 ml olive oil
18 -
5 ml paprika
19 -
2.5 ml garlic powder
20 -
Salt, to taste
21 -
Black pepper, to taste
# Steps:
01 -
Pat prawns dry and season with paprika, garlic powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook prawns for 2–3 minutes per side until pink and cooked through. Transfer to a plate and allow to cool completely.
02 -
While prawns cool, dice cucumber and finely chop celery. Lightly salt the cucumber and let drain for 10 minutes; pat dry with paper towel. Dice avocados last to minimize browning.
03 -
In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, salt, black pepper, and cayenne if using. Taste and adjust seasoning as preferred.
04 -
Cut cooled prawns into bite-size pieces if large. In a large bowl, gently combine prawns, cucumbers, celery, avocado, chopped parsley, and green onions. Add dressing and fold gently to ensure all ingredients are coated without mashing the avocado.
05 -
Taste and adjust salt or lime if needed. Chill the salad for at least 30 minutes to allow flavors to develop. Serve cold, optionally with lime wedges and your choice of accompaniments.
# Notes & Tips:
01 -
For meal prep, cook prawns and prepare dressing up to a day in advance; add avocado just before serving to maintain freshness.
02 -
To keep avocado from browning, add it last and store salad covered with plastic wrap pressed directly onto the surface.
03 -
The salad is best within 24 hours but can be refrigerated up to 3 days.
04 -
Cucumbers can be salted and drained before assembling to prevent excess liquid.