Spring Prawn Salad

{ The blossoms have bloomed, the days are longer and with it the promise of warmer weather. Our palate moves from the heavy meals of winter to lighter more detoxifying meals with an abundance of seasonal produce which naturally prepares our bodies to renew. }


300g fresh prawns, peeled and deveined

1 red chilli, deseeded and finely chopped

1 garlic clove, finely chopped

1 lemon, zested and juiced

¼ cup extra virgin olive oil

½ head iceberg lettuce, roughly chopped

2 stalks celery, diced

125g cherry tomatoes, quartered

1 avocado, diced

1 tablespoon chives, finely chopped

2 tablespoons sunflower seeds

Sea salt & pepper, to taste


Combine the chilli, garlic, lemon zest, juice of ½ lemon and oil in a bowl. Marinate prawns for 20 minutes.

In a large salad bowl combine the lettuce, celery, tomatoes, avocado, chives and sunflower seeds.

Heat a barbeque grill plate to high heat and quickly cook the prawns for 2-4 minutes each side until cooked through and golden.

Toss the prawns through the salad and squeeze the remaining lemon half over the salad. Season further if required. 

Prep time: 20 MINUTES
Cook time: 5 MINUTES
Total time: 25 MINUTES
+ 4 +

Images: Sarah Craven Photography

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