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Prawn Salad with Aussie Twist

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  • Prep Time: 25 minutes

  • Cook Time: 5 minutes

  • Marinating Time: 20 minutes (optional, but recommended)

  • Total Time: 30-50 minutes

  • Skill Level: Easy – Perfect for home cooks of all levels.

  • Recipe Intensity: Low – Minimal cooking, mostly assembly and fresh prep.

  • Serves: 4 as a main, 6 as a starter/side

This isn’t your ordinary prawn salad. We’re taking it on a trip Down Under with the bright, sun-drenched flavours of Australia. Think plump, juicy prawns paired with creamy avocado, sweet mango, and the unique crunch of macadamia nuts—all brought together with a tangy lime and native lemon myrtle dressing. It’s fresh, fast, and bursting with colour and texture, making it ideal for a healthy lunch, a stunning centrepiece at a barbecue, or a light summer dinner. The recipe is forgiving, flexible, and delivers maximum flavour with minimal fuss.

Ingredients

For the Salad:

  • 500g (1.1 lb) large raw prawns (shrimp), peeled and deveined, tails on or off

  • 1 tbsp olive oil

  • 200g (about 4 cups) mixed salad leaves (butter lettuce, rocket/arugula)

  • 1 large ripe mango, cheeked and diced

  • 1 large ripe avocado, diced

  • 1 small red onion, thinly sliced

  • 1 small cucumber, halved lengthwise and sliced

  • 250g (1 cup) cherry tomatoes, halved

  • ½ cup (65g) roasted macadamia nuts, roughly chopped

  • 2 tbsp fresh coriander (cilantro) leaves, roughly chopped

  • 2 tbsp fresh mint leaves, roughly chopped

For the Aussie Twist Dressing:

  • ¼ cup (60ml) fresh lime juice (about 2 limes)

  • ⅓ cup (80ml) extra virgin olive oil

  • 1 tsp ground lemon myrtle (the star Aussie ingredient! Substitute: 2 tsp finely grated lemon zest + a pinch of ground ginger)

  • 1 tsp honey or maple syrup

  • 1 small garlic clove, minced

  • ½ tsp sea salt

  • ¼ tsp freshly cracked black pepper

Optional Garnish:

  • Crumbled feta cheese

  • Lime wedges

  • Edible flowers (like native Australian violet, if available)

Method

1. Prep & Marinate the Prawns (Optional but Recommended)

Pat the prawns completely dry with paper towel. In a bowl, toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. For an extra flavour boost, you can add a teaspoon of the dressing and let them marinate in the fridge for 20 minutes.

2. Make the Dressing

In a small jar or bowl, combine all dressing ingredients: lime juice, extra virgin olive oil, lemon myrtle (or lemon zest substitute), honey, garlic, salt, and pepper. Shake the jar vigorously or whisk until the mixture is well emulsified and slightly thickened. Taste and adjust seasoning—you want a beautiful balance of zingy, sweet, and aromatic. Set aside.

3. Cook the Prawns

Heat a large skillet or barbecue grill plate over medium-high heat. Once hot, add the prawns in a single layer. Cook for 1-2 minutes per side, until they turn pink, opaque, and are just cooked through. Be careful not to overcook them, or they’ll become rubbery. Transfer to a plate and let them cool slightly.

4. Assemble the Salad

In a large, wide serving bowl or platter, create a vibrant base with the mixed salad leaves. Artfully arrange the diced mango, avocado, sliced red onion, cucumber, and cherry tomatoes over the top. Scatter the warm (or cooled) prawns over the salad.

5. The Final Touches

Drizzle about two-thirds of the dressing generously over the entire salad. Sprinkle with the chopped macadamia nuts, fresh coriander, and mint. If using, crumble over some feta cheese for a creamy, salty contrast.

6. Serve & Enjoy!

Serve immediately, with extra dressing on the side and lime wedges for squeezing. This salad is best enjoyed fresh, while the prawns are still warm and the avocado is bright green.

Chef’s Notes & The Aussie Twist

  • The Star Ingredient – Lemon Myrtle: This iconic Australian native herb has an intense, refreshing lemon-lime aroma that’s more floral and crisp than regular lemon. It’s what gives this salad its true “Aussie Twist.” Find it in specialty spice stores or online.

  • Prawn Prep: You can use cooked prawns to save time—just ensure they are high-quality and thaw them properly. The quick sear on raw prawns, however, delivers superior sweetness and texture.

  • Make it Ahead: Prep all components separately. Store chopped veggies, cooked prawns, nuts, and dressing in airtight containers in the fridge for up to a day. Assemble just before serving to keep everything crisp.

  • Customise It: Add grilled pineapple, swap macadamias for toasted almonds, or add a chilli flake to the dressing for a kick. For a more substantial meal, serve with crusty sourdough bread.

Nutrition Information (Per serving, based on 4 main servings)

Please note these are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: ~485 kcal

  • Protein: 24g

  • Carbohydrates: 20g

  • (Dietary Fibre): 7g

  • (Sugars): 12g (natural from mango)

  • Total Fat: 36g

  • (Saturated Fat): 6g

  • Sodium: 480mg

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