250g Cooked tiger prawns
1 Sliced mango
1 Head of radicchio
1 Punnet of Qukes, halved
1/2 Red onion, finely diced
1/2 Cup of mint leaves, torn
Dressing
1 Garlic clove, peeled and crushed
1 Lime, juiced
1 tsp Brown sugar
3 Tbs Olive oil
1/2 Long red chilli, finely diced
Salt & pepper to taste
Method
Make the dressing
- Combine crushed garlic, lime juice, brown sugar, olive oil & red chilli.
- Whisk vigorously until all ingredients are incorporated.
- Season with salt & pepper.
Assemble the salad
- Wash & dry the radicchio head. Tear the leaves into bite-sized pieces and place them in a large mixing bowl.
- Add halved qukes, sliced mango, finely diced red onion & torn mint leaves to the bowl.
- Add in the cooked prawns.
- Pour over dressing & toss gently to coat everything well.
- Transfer into a large serving bowl & enjoy.
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About this recipe
Can I make this prawn salad ahead of time?
You can prep the ingredients ahead, but it’s best to toss the salad with the dressing just before serving to keep the greens crisp and the prawns tender.
Can I use other types of seafood instead of tiger prawns?
Yes! Cooked prawns are ideal, but you can substitute with cooked crab, lobster, or even firm white fish chunks.
Is this prawn salad suitable for meal prep or lunch boxes?
Absolutely, but keep the dressing separate until ready to serve to prevent the salad from becoming soggy.
Can I make this salad vegetarian?
Yes, simply omit the prawns and add roasted chickpeas or grilled tofu for protein while keeping the mango, cucumber, and radicchio.
