Vibrant Summer Prawn Salad

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
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 people
Calories: 374kcal


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


  • 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.


Calories: 374kcal
Carbs: 29.7g | Fat: 21.5g | Protein: 18.3g

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