Prawn Salad with Honey-Lemon dressing

I am always on the lookout for my next perfect recipe.  To me, a perfect recipe fulfills the following five criteria: quick, uncomplicated, healthy, tasty and pretty to look at.  So when I saw this simple shrimp salad recipe, in what I affectionately refer to as my German food porn (otherwise known as the beautifully illustrated and slobber-inducing Lust auf Genuss magazine), it was love at first sight.  I have made this dish a number of times and it always stuns me how effortless and yet immensely satisfying it is.


4 tiger prawns
1 bunch arugula or frisée salad
1 ripe avocado
10 cherry tomatoes
chives, chopped
3 Tbs butter
3 Tbs lemon juice
5 Tbs canola oil
1/2 tsp honey mustard
1/2 tsp honey

Mix lemon juice, oil, salt, pepper, honey and honey mustard in a shallow bowl.  Peel and slice avocado and marinate in the above concoction.  Devein the prawns (leaving the shell on), pierce them lengthwise with a wooden skewer and season with salt and pepper.  Melt the butter in a large frying pan till slightly foaming and put in the prawns.  Cover with a lid and fry for about 3-4 minutes on each side, then take out and pat with a paper towel to absorb the fat.  Arrange the salad and the halved cherry tomatoes on a plate, together with sliced avocado and a peeled prawn (you can leave the tail on for easier grabbing or take it off, depending on your preference and aesthetic).  Sprinkle the plate with the remaining honey-lemon marinade and chopped chives. 

Servings: 4 (about 330 kcal/serving)

Adapted from: Lust auf Genuss (1/2010)

3 Responses to Prawn Salad with Honey-Lemon dressing
  1. Daniel@ The Food Addicts
    April 14, 2010 | 5:52 am

    Just curious what size shrimp did you use? Looks gorgeous.

  2. Kasha@kitchencrush
    March 13, 2011 | 12:30 pm

    I am using tiger prawns, they look and taste the best.

  1. Seabreeze here we come
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