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Posted by on Sep 7, 2010 in Food & Drink, TheOnlyCin | 5 comments

Summer Prawn Salad

This dish is a perfect starter for a springtime luncheon, as easy on the eye as it is on the palate.

  • Steamed prawns (enough for 4 people) seasoned with salt & pepper
  • Green leaves: rocket, baby spinach, watercress and mizuna
  • Fennel bulb, finely chopped, with the fronds
  • Large avocado, blended, with lemon juice
  • Two medium sized mandarins, blended with olive oil and a chopped fresh red chilli.

Place a layer of the leafy greens on a serving platter and top with chopped fennel.
Dot spoonfuls of the avocado puree over and scatter the prawns on top.
Drizzle with the mandarin dressing and garnish with fennel fronds.

Hello sunshine!

Wine suggestion: Boschendal Blanc de Noir


  1. Thanks for putting this up, I will have to leave the avo out on my portion (allergic)such a pretty salad.

  2. This is certainly a winner summer salad. I love the combinations of flavours and textures.

  3. Hey, Cin! I “heard” you were here. Had a heck of a time finding you. This is great as all your posts always are. Kudos to the bla bla people for getting you.

    Happy day …

    Jamie Dedes

    • Great that you found blabla, Jamie, isn’t it a great site?

    • Hi Jamie

      Nice of you to track the Cinful one down to our humble little abode. You’re right – we are blessed to have Cindy write for us on occasion. Mind you, it wasn’t too tough to persuade her at the time…


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