Tropical warm prawn salad

Tropical warm prawn salad

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About this recipe: This salad has the perfect combination of flavours and textures. Spinach leaves, macadamia nuts, dried banana slices and mango are tossed in a fruity salad dressing, then topped with warm prawns, crumbled goats cheese and toasted coconut.


Serves: 4 

  • 85ml pineapple juice
  • 3 tablespoons orange juice
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 450g cooked large prawns
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper to taste
  • 285g baby spinach leaves
  • 1 mango, peeled, seeded and diced
  • 65g chopped macadamia nuts
  • 65g dried banana slices
  • 115g crumbled goat cheese
  • 55g sweetened desiccated coconut, toasted

Prep:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Prepare the salad dressing by whisking together the pineapple juice, orange juice and 4 tablespoons olive oil. Season to taste with salt and pepper; set aside. Brush the prawns with 1 tablespoon of olive oil and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts and banana chips into a large mixing bowl.
  2. Heat a large frying pan over medium-high heat. Heat the prawns in the frying pan on both sides until just warm in the centre, about 1 minute per side.
  3. To assemble the salads, drizzle the spinach mixture with the salad dressing and toss until evenly combined. Divide onto four plates. Divide the warm prawns amongst the plates and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the prawns. Sprinkle with toasted desiccated coconut to serve.

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