Juicy, lightly spiced prawns with sweet corn, ripe tomatoes and creamy avocado; this salad tastes supremely delicious and is so easy to prepare ahead. This dish is perfect to pack along for a picnic or to take to a barbecue, it’s pure summer on a plate.
Vibrant Summer Prawn Salad
A fresh and delicious salad of cajun-spiced prawns with fresh corn, avocado and tomatoes
Servings: 2 people
Calories: 374kcal
Ingredients
Cajun Spice Mix
- 1 tsp smoked paprika
- ¼ tsp powdered cayenne
- 2 cloves garlic- minced
- 1 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp black pepper
- salt- to taste
For Salad
- ½ tbsp olive oil
- ½ lemon- for juice & lemon rind
- 200 g fresh or frozen prawns
- 2 corn cobs- or 200g frozen corn kernels
- 3 ripe tomatoes
- 1 small avocado
- 1 handful coriander
- 1 tbsp finely chopped spring onions
- extra virgin olive oil- to serve
Instructions
- Combine all of the spices and herbs for the rub in a large bowl and add the olive oil, whisk to combine
- Wash, peel and de-vein the prawns, keeping the tails intact
- Add the peeled prawns to the cajun rub and combine well. Heat a large frying pan over medium-high heat and add the prawns. Squeeze over with lemon juice and add some grated lemon zest to the pan. Cook the prawns about 2-3 minutes each side or until the prawns are just cooked through, then remove from heat and set aside
- Grill the corn cobs until evenly cooked and lightly charred. Cut the kernels off the cob
- Dice the tomatoes and avocado. Combine these with the prawns and corn kernels, top with coriander and spring onions
- Drizzle with juices from the pan and top with some extra-virgin olive oil on top. Season with salt and pepper to taste.
Nutrition
Calories: 374kcal
Carbs: 29.7g | Fat: 21.5g | Protein: 18.3g
No Comments