Prawn Salad with Citrus and Celery
This is a clean, light salad that lets the sweetness of good prawns do the talking. Crisp celery adds a pleasant crunch and freshness, while the lemon and olive oil dressing brings everything into focus without masking the delicate flavour of the seafood.
The trick is to dress the salad while the prawns are still just slightly warm from cooking — they absorb the lemon and oil far better that way, and the whole dish feels more alive.
It makes a satisfying lunch on its own, or a refined starter for a dinner party. For something more filling, serve it alongside a bowl of steamed rice or some crusty bread.
Ingredients
- 400g fresh prawns (peeled and deveined)
- 3 stalks of celery (with leaves)
- 100g mixed salad greens
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- A handful of fresh flat-leaf parsley
- Sea salt and freshly cracked black pepper
Method
- Steam or blanch the prawns in lightly salted water for 2–3 minutes until they are opaque and firm.
- Immediately transfer the prawns to an ice bath to stop the cooking and preserve their tender texture.
- Thinly slice the celery on a diagonal and roughly chop the parsley.
- In a large bowl, whisk the extra virgin olive oil with the lemon juice, salt, and pepper until slightly thickened.
- Add the prawns, celery, and salad greens to the bowl, tossing gently so everything is well coated.
- Serve at room temperature to get the most out of the oil's flavour.
Nutritional Analysis
Assuming 2 servings.
Total Recipe: Calories: 624.0 kcal | Protein: 82.5 g | Fat: 31.2 g | Fiber: 4.8 g
Per Serving: Calories: 312.0 kcal | Protein: 41.3 g | Fat: 15.6 g | Fiber: 2.4 g