• Quick
  • Easy
  • Serves 4
  • 15 mins prep

Prawn salad

Prawn Salad

To ensure the radish retains its colour and crunch, dress this summery prawn salad by Australian Table at the last possible moment before serving. Fresh and simple food at its best.


Prawn salad

  • 1 green oak leaf lettuce, washed, leaves separated
  • 250 g sugar snap peas, trimmed, blanched
  • 1 lebanese cucumber, sliced
  • 1 avocado, diced
  • 4 radishes, sliced
  • 750 g cooked prawns, peeled, deveined, tails intact
  • 1/2 cup mint leaves
  • 1 green onion (shallot), finely sliced
  • 1/2 cup (60 millilitres) extra virgin olive oil
  • 1/4 cup (60 millilitres) white balsamic dressing


Prawn salad

  1. Arrange lettuce leaves on a large platter. Top with sugar snap peas, cucumber, avocado, radish and prawns. Scatter over mint and green onion.
  2. Combine oil and white balsamic dressing in a bowl and season. Drizzle over salad just before serving.
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