Prawn Salad
Prawn Salad | Recipe
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Prawn Salad | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
35 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • For the dressing:

  • 2 pinches
    JS Salmon Seasoning
  • 1/2
    papaya
  • 150 g
    crème fraiche
  • 3 tbsp
    white balsamic vinegar
  • 4 pinches
    salt
  • For the salad:

  • 1 tsp
    JS Salmon Seasoning
  • 1/2
    papaya
  • 1
    avocado
  • 200 g
    baby spinach
  • 1
    cucumber
  • 75 g
    pine nuts
  • 1 tbsp
    olive oil
  • 250 g
    large prawns (defrosted)

1
For the dressing, peel the papaya and cut it in half, remove the seeds and put in a blender. Whizz up till pureed. Add the crème fraiche and white balsamic vinegar and mix in thoroughly. Season with salt and Salmon Seasoning, and transfer to the fridge to chill.


2
Chop the other half of the papaya into bite-sized pieces. Halve the avocado, remove the stone, peel and chop. Using a mandolin slicer or vegetable peeler, cut the cucumber into long, thin strips. Toast the pine nuts in a dry frying pan until golden brown, remove from the pan and set to one side.


3
Heat the olive oil in a frying pan and cook the prawns for 1 minute over a high heat. Season with Salmon Seasoning, then turn the prawns over and cook for another minute over a low heat.


4
Divide all the salad ingredients between 4 bowls and pour over the salad dressing.

Nutritional information: (Per person)

Calories
373
kcal

Carbohydrates
15
g

Protein
20
g

Fat
26
g

Method

1
For the dressing, peel the papaya and cut it in half, remove the seeds and put in a blender. Whizz up till pureed. Add the crème fraiche and white balsamic vinegar and mix in thoroughly. Season with salt and Salmon Seasoning, and transfer to the fridge to chill.


2
Chop the other half of the papaya into bite-sized pieces. Halve the avocado, remove the stone, peel and chop. Using a mandolin slicer or vegetable peeler, cut the cucumber into long, thin strips. Toast the pine nuts in a dry frying pan until golden brown, remove from the pan and set to one side.


3
Heat the olive oil in a frying pan and cook the prawns for 1 minute over a high heat. Season with Salmon Seasoning, then turn the prawns over and cook for another minute over a low heat.


4
Divide all the salad ingredients between 4 bowls and pour over the salad dressing.

Nutritional information: (Per person)

Calories
373
kcal

Carbohydrates
15
g

Protein
20
g

Fat
26
g

Prawn salad

Treat yourself to a tasty prawn salad, a low-carb, refreshing meal packed with protein. The creamy papaya dressing adds a delicious twist, making this salad as fragrant as it is tasty. Our Salmon Seasoning will make your prawns irresistible, with a blend of fennel, crushed chilli and other spices to level up the flavour to perfection.

 

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Great news for seafood enthusiasts! Head over to our recipe pages for more seafood recipes. How about trying a vibrant seafood paella? Or maybe grilled salmon with a herby marinade? Whatever you fancy, dive into our collection and enjoy the taste of the sea!

Ingredients

Persons
  • For the dressing:

  • 2 pinches
    JS Salmon Seasoning
  • 1/2
    papaya
  • 150 g
    crème fraiche
  • 3 tbsp
    white balsamic vinegar
  • 4 pinches
    salt
  • For the salad:

  • 1 tsp
    JS Salmon Seasoning
  • 1/2
    papaya
  • 1
    avocado
  • 200 g
    baby spinach
  • 1
    cucumber
  • 75 g
    pine nuts
  • 1 tbsp
    olive oil
  • 250 g
    large prawns (defrosted)
Recipe

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