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prawns sliced pears and green salad leaves on a grey plate
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Prawn Salad with Pears and Lime Dressing

Prawn Salad with Pears and Lime Dressing - a fresh green salad of rocket, mint and coriander with a zesty lime and mustard dressing.
Course Main Course
Cuisine Modern Australian
Total Time 20 minutes
Servings 4
Calories 300kcal
Author Lee-Ann Grace

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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 300kcal