Prawn and Citrus Salad
Sunshine in a bowl, this salad sees sweet orange and tangy grapefruit paired with grilled prawns, fresh herbs, and crunchy peanuts, all tossed in a zesty lime and fish sauce dressing.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 12 large cooked prawns, peeled (tails on) and deveined
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 Granny Smith apple, finely julienned
- ½ cup fresh coriander leaves
- ½ cup fresh mint leaves
- ½ cup finely sliced red capsicum
- ¼ cup roasted peanuts, roughly chopped
- 2 tbsp crispy shallots
For the Dressing
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1 small red chilli, seeds removed, finely chopped
- 1 tsp finely grated fresh ginger
To Garnish
- Finely shredded coconut
How do I make it?
- Combine orange and grapefruit segments, apple, coriander, mint, and capsicum in a large bowl.
- Whisk all dressing ingredients together until the sugar dissolves.
- Pour dressing over ingredients in bowl and toss well.
- Divide salad between plates and top with prawns. Sprinkle over peanuts and crispy shallots, and garnish with shredded coconut.
TOP TIPS
- If you don’t like grapefruit, replace it with an extra orange.
- Swap prawns for grilled tofu or tempeh for a vegetarian version of this dish.
