For the love of Food :)

Prawn Salad

Every now and again I go on a bit of a health kick, they never last very long and thats not because the food is boring or tasteless, but because my love of all things fatty and indulgent take over! If you have more self control than I do, or you’re happy to eat more healthy than not this is a recipe for you. For all of you who are more like me, this is also a recipe will also tickle your fancy and I’ll tell you why. My salads aren’t what you think of when you think of salad, they are filling and tasty and I guarantee that you won’t feel like you’ve eaten just another salad!


  • 1 kilo of green prawns, peeled and deviated
  • 1 long red chilli, minced
  • 2 cloves of garlic, minced
  • 1 large Lebanese cucumber, diced into 1cm cubes
  • 1 small red capsicum, diced into 1cm cubes
  • 1 can of chickpeas, drained and rinsed
  • 250g of mixed salad leaves, washed
  • 2Tbs of olive oil
  • 1Tbs of white wine vinegar
  • Salt and pepper to taste
  • 1/2 Cup of trail mix (optional)


1) Heat 1/2 a tablespoon of olive oil in a large frying pan or wok over a medium high heat. Carefully tumble in half the prawns, half the garlic and half the chilli. Season with a pinch of salt and pepper and cook for 2-4 minutes or until they turn slightly pink then remove from the pan and repeat with 1/2 a tablespoon of olive oil and the remaining prawns, chilli and garlic.
2) In a large bowl add salad leaves, capsicum, cucumber and chickpeas and gently toss together. Once prawns are at room temperature add them to the salad along with 1 tablespoon of olive oil, vinegar and season with salt and pepper then mix the salad again so all the ingredients are well incorporated.
3) To serve divide salad into bowls and top with the trail mix for extra crunch and enjoy with a crisp glass of white wine or a refreshing beer!

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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