Middle Eastern Prawn Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Middle Eastern prawn salad is one of my favorite quick weeknight dinners because it comes together in just 45 minutes from start to finish. The combination of succulent prawns with crisp greens, pomegranate seeds, and warm cumin chickpeas creates such a vibrant, satisfying meal that feels fancy but requires minimal effort. What I love most is how the pomegranate adds a burst of sweetness and antioxidants, making this not just delicious but genuinely nourishing. The lemon and olive oil dressing ties everything together beautifully, and honestly, it's so simple that even on my busiest days I can pull it together without stress.
Ella x
Ingredients
- 400prawns
- 200mixed greens
- 150chopped cucumber
- 100diced red onion
- 100crunchy chopped pomegranate
- 200cumin-spiced chickpeas
- 60 mllemon juice
- 120 mlolive oil
- 10minced parsley
- 2 gsalt
- 1 gblack pepper
Detail level
Instructions
- 1
In a large bowl, combine mixed greens, chopped cucumber, diced red onion, and crunchy chopped pomegranate.
- 2
In a separate bowl, whisk together lemon juice, olive oil, cumin-spiced chickpeas, minced parsley, salt, and black pepper until smooth.
Tip: Adjust seasoning to taste.
- 3
Add the prawns to the bowl with the dressing and toss gently to coat.
Tip: Don't overmix to avoid breaking the prawns.
- 4
Gently fold the salad mixture with the prawns into the dressing until everything is well combined.
Tip: Be careful not to break the greens.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
Tip: This will help the flavors to blend together and intensify.
- 6
Just before serving, give the salad a final toss and adjust seasoning if needed.
Tip: Add more lemon juice or olive oil if desired.
- 7
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or as a refreshing side dish.
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