This Prawn Salad is a bright, healthy summer salad that’s sure to impress. It combines tender prawns with creamy avocado and crisp vegetables for a refreshing dish you can assemble in about 10 minutes — ideal for a barbecue or quick weeknight meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Prawn Salad
- Substitutions
- Variations
- How to make Prawn Salad
- Leftovers
- More Prawn Recipes
- Recipe FAQs
- Rate it…
- Prawn Salad Recipe
Why this recipe works
This avocado prawn salad is light, fresh and versatile. It’s naturally gluten-free and suitable for many gatherings, making it an easy choice for potlucks or family barbecues.
The flavors are simple but harmonious: sweet, tender prawns, creamy avocado, peppery rocket and crisp lettuce, all tied together with a tangy Maple Dijon dressing. It’s one of those salads that comes together quickly and keeps well if you prepare components ahead of time.
Swap ingredients freely to suit taste or availability: replace prawns with chicken, steak or tofu, or omit the protein for a vegetarian version. To make the salad more filling, serve it over quinoa or cooked rice.
Ingredients to make Prawn Salad
- Large prawns (shrimp) — peeled and deveined. Use fresh or fully thaw frozen prawns before cooking.
- Romaine lettuce — forms the salad base.
- Rocket (arugula) — adds peppery texture.
- Avocado — creamy richness and healthy fats.
- Red onion — thinly sliced for a mild bite (optional).
- Medium tomatoes — bright bursts of flavor.
- Mixed seeds — optional crunch and extra nutrients.
- Maple Dijon dressing — a sweet-tangy dressing that complements the salad.
See the recipe card below for exact quantities and nutrition details.
Substitutions
- Protein: Swap prawns for grilled chicken, steak, or tofu. For a vegetarian option, increase the vegetables and serve over quinoa.
- Fruit & veg: Try mango, cucumber, radishes, or grapefruit for different flavor notes. Lime wedges are a great finishing touch.
- Dressing: The Maple Dijon dressing is a favorite here, but you can use a simple vinaigrette, lime-based dressing, or an Asian-inspired mix of soy and sesame for variation.
Variations
- Spicy: Add chilli flakes to the dressing or swap to a sweet chilli sauce for heat.
- Deluxe: Use king prawns or jumbo shrimp to make the dish more impressive. Add extra vegetables or fruits to bulk it up for a party platter.
- Kid friendly: Tailor ingredients to children’s tastes — omit strong onions or swap vegetables for ones they prefer.
How to make Prawn Salad
Step 1: Heat a skillet over medium-high and add a little olive oil. Cook the prawns 2 minutes per side until pink and opaque. Remove and let cool slightly.
Step 2: Whisk the Maple Dijon dressing ingredients together in a jar or small bowl.
Step 3: Roughly slice the lettuce, quarter the tomatoes, peel and chop the avocado, and thinly slice the red onion.
Step 4: In a large bowl combine the lettuce, rocket, tomatoes, avocado, cooled prawns, dressing and mixed seeds. Toss gently to combine and serve.
Hint: The salad is forgiving — if you’re missing an ingredient, simply substitute or omit and it will still be delicious.
Leftovers
Store the salad in an airtight container in the refrigerator for 3–4 days. Keep the dressing separate if possible. Avocado will brown over time, but the other components hold up well.
More Prawn Recipes
If you enjoy prawn dishes, you might also like these recipes:
- Prawn Linguine
- Prawn Curry
- Thai Red Prawn Curry
- Garlic Prawns
- Prawn Noodles
Recipe FAQs
Cook prawns in a skillet over medium-high heat with a little oil for about 2 minutes per side until pink and opaque. Alternatively, grill or boil them. Allow prawns to cool slightly before adding to the salad.
Yes. Chop vegetables ahead but wait to add avocado and dressing until just before serving to prevent browning and sogginess. Cooked prawns can be stored separately in the fridge.
Great additions include avocado, tomatoes, onion, cucumber, mango or grapefruit. Mixed seeds or nuts add texture.
Prawn salad is nutritious and satisfying. Prawns provide lean protein, while vegetables add vitamins and fiber. Use a light dressing to keep it healthy.
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Prawn Salad
Ingredients
- 240 g large prawns (shrimp), peeled and deveined
- 1 head romaine lettuce
- 1 bag rocket (arugula), 60 g
- 1 avocado
- ½ red onion, sliced
- 4 medium tomatoes
- 3 tbsp mixed seeds, (optional)
Maple Dijon Dressing
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp dijon mustard
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 pinch salt and pepper
Instructions
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Heat a pan over medium-high. Add oil and cook prawns 2 minutes each side until pink. Remove and let cool slightly.
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Mix the dressing ingredients in a small jar or bowl.
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Slice lettuce, quarter tomatoes, chop avocado and thinly slice red onion.
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Combine vegetables, rocket, cooled prawns, dressing and seeds in a large bowl and toss gently to combine.
Notes
Substitutions & Variations: Options are described above in the post.
To Store: Keep in an airtight container in the fridge for 3–4 days. Store dressing separately if possible.
To Freeze:Freezing is not recommended for this salad.
Tip 1: Try grapefruit, radishes or mango for different flavors.
Tip 2: Grill the prawns instead of frying for a smoky variation.
Tip 3:If prepping ahead, wait to add avocado and dressing until serving.
Nutrition
