Prawn Salad

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(serves 6-8)
For the Prawn Salad

  • 100g baby spinach
  • ½ baby cos
  • ½ witlof
  • ¼ small red onion, finely sliced
  • 1 avocado, sliced
  • 1 small cucumber, finely sliced
  • 1 celery heart, finely sliced
  • ⅛ pineapple sliced or 1 mango, sliced
  • 4 sprigs fresh mint
  • 6 coriander sprigs
  • 500g green australian prawns
  • 60g raw cashew nuts
  • ½ tsp Cajun spice mix
          For the Mojo Sauce
  • 1 bunch coriander
  • 1 tsp ground cumin
  • 2 tsp dried oregano
  • 10 cloves garlic
  • 1 small yellow capsicum
  • 1 chilli
  • 200ml orange juice
  • 100-150ml olive oil
  • 120ml lime juice
  • 120ml lemon juice


For the Mojo Sauce

Combine coriander, cumin, oregano, garlic, chilli and capsicum in a blender, blend until a puree and add the remaining ingredients. Season with salt and pepper to taste.

For the Prawn Salad

Marinate prawns in a 80-100g mojo sauce for about 5-10 minutes. Cook on the bbq or a hot pan for a few minutes until cooked. Set aside. In a small pan, heat a little olive oil and toast the cashew nuts, once golden place on paper towel and sprinkle with cajun spice mix. On a platter or in a large bowl scatter the salad ingredients and top with prawns. Drizzle with a little olive oil and dress with mojo sauce and top with Cajun cashew nuts.          

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