Prawn Salad with Pears and Lime Dressing - prawns (shrimp) and sliced pears in a refreshing green salad of rocket, mint and coriander with a zesty lime and mustard dressing.
This Prawn Salad has been on heavy rotation here at home while I take advantage of the last of the warmer weather here in Australia. It's a fresh green salad of rocket (arugula), mint and coriander (cilantro) plus plump juicy prawns and slices of crisp pear, all drizzled in a lime and mustard dressing then scattered with roasted peanuts. Sound good?
My local supermarket has been having a run of fresh prawns (shrimp) and I have been taking advantage!
Table of Contents
Ingredients you will need for this recipe
- cooked prawns
- rocket (arugula)
- fresh mint
- fresh coriander (cilantro)
- pears
- fresh lime juice
- whole grain mustard
- olive oil
- salt & pepper
- peanuts
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Peel and clean the prawns - I have left the tails on so it looks a bit fancy!
- Place rocket, mint, coriander, sliced pears and prawns in a bowl.
- Combine the dressing ingredients.
- Add dressing to the bowl with the salad ingredients and gently combine.
My top tips for making this recipe
- This salad is best made just ahead of serving. The rocket especially does not do well once it has been dressed. It tends to soak up the dressing and get mushy if left for too long. If you want to get ahead you could prepare the prawns and have them waiting to go.
- I have left the rocket and herbs whole (because it looks pretty!), but you could roughly chop them as well.
- No fresh lime juice? Substitute lemon instead.
- Not keen on coriander? You could leave it out (and just use more rocket and mint) or substitute with parsley.
- If you don't want to use peanuts, pine nuts are good too.
- I have left the tails on the prawns purely for presentation.
Serving suggestions and ideas for add-ins
- If you are planning on serving this prawn salad as a middle-of-the-table-help-yourself kind of salad, I would consider chopping the prawns in half (or thirds if larger) so that they stretch a little further and making sure everyone gets a share.
- Some great add-ins would be avocado, fresh basil leaves or some finely chopped red chilli.
Other recipes you may enjoy
Prawn, Avocado and Mango Pasta Salad - packed with fresh prawns (shrimp), avocado, mango and feta, dressed with lemon and garlic - this is no ordinary pasta salad!
Rocket, Pear and Parmesan Salad - peppery rocket combined with sweet pears and savoury parmesan cheese with a zingy lemon and mustard dressing.
Creamy Shrimp Pasta with Avocado and Bacon - prawns (shrimp) and avocado with bacon in a creamy garlic sauce.
Prawn Salad with Pears and Lime Dressing
Ingredients
- 800 g cooked prawns (with shell)
- 240 g rocket
- 2 large pears sliced
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 2 tablespoon roasted peanuts roughly chopped
Dressing
- Juice of 1 lime
- 1 tablespoon whole grain mustard
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Peel and clean the prawns (800g).
- Place rocket (240g), mint (¼ cup), coriander (¼ cup), pears (2 large - sliced) and peeled prawns in a bowl.
- Make the dressing by combining the lime juice (from 1 lime), whole grain mustard (1 tbsp), olive oil (2 tbsp) and salt and pepper to taste.
- Add dressing to the bowl with the salad ingredients and toss gently to combine. Scatter over roasted peanuts (2 tablespoon - roughly chopped) and serve immediately.
Notes
- This salad is best made just ahead of serving. The rocket especially does not do well once it has been dressed. It tends to soak up the dressing and get mushy if left for too long. If you want to get ahead you could prepare the prawns and have them waiting to go.
- I have left the rocket and herbs whole (because it looks pretty!), but you could roughly chop them as well.
- No fresh lime juice? Substitute lemon instead.
- Not keen on coriander? You could leave it out (and just use more rocket and mint) or substitute with parsley.
- If you don't want to use peanuts, pine nuts are good too.
- I have left the tails on the prawns purely for presentation.
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