Prawn and Pepper Chopped Salad
Juicy sauteed prawns paired with crisp bell peppers, cucumbers, cherry tomatoes, and mixed greens, tossed in a zesty lemon-olive oil dressing. Quick, refreshing, and packed with flavor.
Prep: 15 minutes
Cook: 5–7 minutes
Total: ~20–22 minutes
Serves: 2–3
Ingredients
Salad
250 g raw prawns, peeled and deveined
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
2 cups mixed greens or romaine
1 small red onion, finely sliced
Dressing
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & black pepper to taste
Optional Garnish
2 tbsp crumbled feta
Fresh parsley or dill
Instructions
1. Cook the Prawns
Heat 1 tbsp olive oil in a skillet over medium heat.
Season prawns lightly with salt and pepper.
Saute 2–3 minutes per side until pink and cooked through. Remove and let cool slightly.
2. Prepare Dressing
Whisk olive oil, lemon juice, Dijon, honey, salt & pepper.
3. Assemble the Salad
In a large bowl, combine peppers, cucumber, cherry tomatoes, onion, and greens.
Add prawns and drizzle with dressing.
Toss gently until evenly coated.
4. Garnish
Sprinkle feta and fresh herbs on top.
Notes
Cook prawns quickly—overcooking makes them rubbery.
For extra crunch, add toasted nuts like almonds or pine nuts.
Can substitute prawns with grilled chicken or tofu.
Tips
Make the dressing ahead for faster assembly.
Serve with crusty bread or quinoa to make it a full meal.
Add avocado slices for creaminess.
Frequently Asked Questions
Is this kid-friendly?
Yes—mild, sweet, and colorful.
Can I use frozen prawns?
Yes—thaw completely and pat dry before cooking.
Can I meal prep?
Store prawns and salad components separately; dress just before serving.
Nutritional Information
Calories: ~320 kcal
Protein: 28 g
Carbs: 15 g
Fat: 18 g
Fiber: 5 g