Mexican Prawn Salad
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
A fresh and zesty salad featuring succulent prawns, crunchy vegetables, and a tangy dressing.
Ella x
Ingredients
- 400 gprawns(peeled and deveined)
- 1 piecered onion(thinly sliced)
- 2 piecescucumber(sliced)
- 2 piecestomato(halved)
- 1 piecered bell pepper(sliced)
- 60 mllime juice(freshly squeezed)
- 120 mlmayonnaise(plain)
- 20 gchopped cilantro(freshly chopped)
- 200 gdiced avocado(diced)
- 150 gdiced tomato(diced)
- 100 gcrushed tortilla chips(crushed)
- 10 gsalt(to taste)
- 5 gblack pepper(to taste)
- 5 glime zest(zest of 1 lime)
Instructions
- 1
In a large bowl, combine the prawns, red onion, cucumber, tomato, red bell pepper, and avocado.
Tip: Add the chopped cilantro just before serving.
- 2
In a small bowl, whisk together the lime juice, mayonnaise, salt, and black pepper until smooth.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the prawn mixture and gently stir to combine.
Tip: Do not overmix.
- 4
Toss in the crushed tortilla chips.
Tip: This adds a satisfying crunch to the salad.
- 5
Squeeze the lime zest over the salad and toss again.
Tip: The citrus flavor will meld with the dressing.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This allows the prawns to absorb the flavors.
- 7
Serve the salad chilled, garnished with additional cilantro if desired.
Tip: Enjoy!
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