Summer Salad with Prawns
A good summer salad with prawns needs no cooking at all. Crisp leaves, juicy tomatoes, cool cucumber and creamy avocado are tied together with a sharp lemon and oregano dressing, and cooked, peeled prawns from the chiller supply the protein. It is on the table in a quarter of an hour, which makes it a handy lunch for two on a warm day, or a starter for four.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 2
- Per serving
- 370kcal
What to prep ahead for summer salad with prawns
Everything except the avocado can be ready an hour or two before you eat. Wash and dry the leaves, halve the tomatoes, slice the cucumber and shake up the dressing, then keep them apart in the fridge. If you need to start from raw prawns, boiled prawns shows how to cook and cool them properly.
How to make summer salad with prawns
Tap a time to start a timer.
- Sort the prawns If the prawns are frozen, defrost them overnight in the fridge. Drain them well and pat dry with kitchen paper, then keep them in the fridge until you are ready to serve.
- Prepare the salad Put the leaves in a large bowl. Halve the cherry tomatoes, slice the cucumber into thin half-moons and cut the avocado into 2cm chunks. Add everything to the bowl but do not toss yet.
- Make the dressing Put the lemon juice, olive oil, oregano, salt and a few grinds of pepper into a small jar. Screw on the lid and shake for 10 seconds until the dressing looks cloudy and thick.
- Toss and serve Scatter the prawns over the salad, pour over the dressing and toss gently with salad servers so the avocado stays in chunks. Taste, add more pepper if you like and serve straight away, with crusty bread if you want something more filling.
When to dress it and what to serve
Dress the salad only when everyone is sitting down. A few toasted seeds or a pinch of chilli flakes added at the end give extra crunch or heat. For a heartier lunch, serve it with crusty bread or alongside a bowl of rice salad, and for a change of flavour, prawn salad with asparagus works well in late spring.
Common problems and fixes for Summer Salad with Prawns
- The dressing slides off the leaves and pools at the bottom of the bowl.
- Wet prawns and washed leaves are the usual cause. Pat the prawns dry and spin or blot the leaves before dressing, and the oil will cling.
- The avocado turns brown and mushy.
- Cut it last and toss it in the dressing straight away, as the lemon slows the browning. Use one that gives slightly when pressed, not a very soft one.
- The leaves wilt before the salad reaches the table.
- Dress it at the last minute. The leaves and dressing can wait separately in the fridge for a few hours, but once mixed the leaves go limp within minutes.
Frequently asked questions about Summer Salad with Prawns
Can you use frozen prawns in a summer salad?
Yes, as long as they are cooked prawns that are fully defrosted. Thaw them in the fridge overnight, never on the worktop, then drain and pat dry so the dressing stays thick.
Can I use raw prawns instead?
Yes, but cook them first. Simmer raw king prawns for 2–3 minutes until pink and opaque all the way through, then drain and cool them completely before adding them to the salad.
How long does it keep in the fridge?
Undressed, the leaves and prawns keep for up to a day in separate airtight containers. Once dressed, the salad is best eaten straight away, and it is not worth keeping leftovers.
What can I use instead of avocado?
Diced mango or sliced radishes both work. Mango adds sweetness, while radishes give a peppery crunch, and both suit the lemon dressing.
How did you like the recipe?
4.9 / 5 · 45 ratings
