Craving something fresh, light, and full of flavour? Our prawn salad recipe ticks all the boxes! With delicious layers of prawns, crisp salad, sweet mangos, salty prosciutto, and a healthier homemade Marie Rose dressing. This dish celebrates simple ingredients done right, and it's ready in 20 minutes!
Whether you’re whipping up a quick weekday lunch or impressing guests at dinner, this simple salad with prawns is as versatile as it is delicious. Let’s bring a little restaurant-worthy flavour to your table!
Like our burrata caprese salad, this versatile dish is equally perfect served in summer alongside a bbq and at your Christmas table. However, it's served, we are sure this recipe will become a new favourite.
Why you’ll love this prawn salad recipe
- Bursting with fresh flavours with ingredients that look stunning on the plate.
- Quick and easy to make - perfect for busy weeknights or a quick side dish, elements of this recipe can also be prepped ahead.
- Healthy and versatile - this recipe is easy to adjust to meet your guest's preferences.
- Perfect for summer, as a light meal or your next special occasion - this prawn salad in perfect for every occasion.
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Ingredients and substitutions
Salad ingredients:
- Prawns (cooked and peeled)- we use cooked, frozen prawns, thawed in the fridge overnight. Using pre-cooked prawns for this recipe makes it really quick and easy, but you can also use fresh prawns and grill or BBQ them before assembling the salad.
- Cos lettuce - substitute with whatever lettuce is seasonally available to you.
- Prosciutto
- Cherry tomatoes - sub with seasonally available tomatoes
- Mango - fresh
- Avocado
- Red onion - substitute with finely sliced spring onions or scallions
- Small bunch Chives
- Edible flowers - completely optional but beautiful for plating, if they are available to you, we are lucky enough to have them growing in our garden.
Dressing ingredients:
- Yoghurt - unsweetened, either Greek or natural will work well.
- 2 tablespoon tomato sauce or ketchup, depending on where in the world you are from.
- 1 tablespoon Worcestershire sauce
See the recipe card below for quantities.
Step by step instructions
1. Prepare the dressing - Mix all the dressing ingredients in a small bowl until smooth, then set aside until required.
2. Prep and assemble the salad - Prep the remaining ingredients, then assemble the salad.
3. On your serving platter layer the lettuce and prosciutto.
4. Add the halved cherry tomatoes.
5. Then add the sliced mango and avocado.
6. Top with the cooked prawns and sliced red onion.
7. Dress and serve - Drizzle the dressing over the salad, garnish with chopped chives and edible flowers (if using). Once the salad is dressed, serve immediately and enjoy.
Chef tips
This recipe shows off beautiful ingredients combined simply to make a delicious salad. This means there is nowhere to hide and it's important to select the best quality, ripest fruit and veg available to you.
Storage and leftovers
To store - If you have any leftovers (though we doubt you will!), store your prawn salad in an airtight container in the fridge and consume within 24 hours. To safely store leftovers, the salad needs to be covered and placed in the fridge within 2 hours of the dish being prepared.
Make ahead - This salad is best enjoyed fresh, but it’s also a great make-ahead option for meal prep. Just keep everything chilled, separately and combine when ready to eat!
Serving suggestions
Make it a meal - Add a grain (see Variation suggestions below), potato or pasta. Or serve along side a Frechstick or garlic bread.
Serve as a side salad - Pair this prawn salad as a side for a fish or poultry main dish. It would be delicious with our baked salmon fillet.
Create a feast - Perfect for your Christmas holiday table, this salad is delicious paired with glazed ham!
Variations
- Add a grain - For a heartier meal, try adding quinoa, couscous or orzo to the salad.
- Swap the protein - switch the prawns for shrimp, grilled chicken or even marinated tofu.
- Add some heat - for a kick of spice try adding some chilli flakes or switch the dressing to a zesty chilli-lime dressing.
- Creative presentation - Serve the salad as a filling and create wraps, tacos or even prawn salad tostadas for a fun twist.
More delicious seafood recipe
Looking for more delicious seafood recipes, try these:
This prawn salad is a beautiful mix of fresh, crisp, bold flavours and ingredients. Whether you’re enjoying it as a quick lunch, a side for entertaining, or a light dinner, it’s a versatile dish that suits any occasion. Beautifully plated, this simple recipe will bring a delicious touch to your table. Enjoy!
Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.
Happy cooking!
Recipe
Easy Prawn Salad Recipe
Ingredients
Salad ingredients
- 250 g Prawns cooked and peeled *See note 1
- 1 Cos lettuce
- 3-4 slices Prosciutto cut lengthwise down the middle
- 8 Cherry tomatoes cut in half
- ½ Mango sliced
- 1 Avocado cut into chunks
- ¼ Red onion thinly sliced
- Small bunch Chives chopped
- Edible flowers optional
Prawn Salad Dressing
- 150 g Yoghurt Unsweetened, Greek or Natural
- 2 tablespoon Tomato sauce/ ketchup
- 1 tablespoon Worcestershire sauce
Instructions
To make the salad dressing:
- In a small bowl, add the yoghurt, tomato sauce and Worcestershire sauce, mix into a smooth dressing, then set aside until required150 g Yoghurt, 2 tbsp Tomato sauce/ ketchup, 1 tbsp Worcestershire sauce
Prep and build the salad:
- Prep the ingredient list. Then remove the cos leaves from the stem and wash in cold water, shake off the excess.
- Layer the cos onto your serving plate, add folded prosciutto in between the lettuce leaves.1 Cos lettuce, 3-4 slices Prosciutto
- Then add the halved cherry tomatoes, slices of mango and avocado.8 Cherry tomatoes, ½ Mango, 1 Avocado
- Place the cooked prawns over the top of the salad, along with slices of red onion.250 g Prawns, ¼ Red onion
Garnish and serve:
- Drizzle over some of the dressing and garnish with chopped chives and edible flowers (if using). Serve immediately and enjoy.Small bunch Chives, Edible flowers
