Prawn and watermelon salad

Nothing says summer like watermelon, prawns and mint. A special and easy salad for any occasion.

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

2 tablespoons lime juice, plus 1 tablespoon lime zest
2 tablespoons extra virgin olive oil
1 red chilli, finely sliced (optional)
1 cup sliced snow peas or green beans, ends trimmed
600g frozen prawns, thawed
4 cups fresh watercress leaves, or rocketarugulaX
½ medium watermelon, skin removed and flesh diced
½ cucumber, peeled into ribbons
¾ cup fresh mint
1 avocado, sliced
80g buffalo mozzarella, torn

Instructions

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1 In a small jar with a lid, shake lime juice and zest, oil and half of the chilli, if using, to combine. Set aside.

2 In a pot of boiling water, place snow peas and cook for 1-2 minutes, until bright green and still crisp. Drain and immediately refresh in an ice bath.

3 In a bowl, place prawns and 1 tablespoon of the dressing. Toss to coat prawns. Heat a large frying pan over medium. Add prawns and cook until they turn pink.

4 In a large bowl, place all ingredients and carefully toss with your hands.

5 Drizzle with remaining dressing and serve.

Variations

Make it vegan: Substitute prawns with Fry’s Battered Prawn-style Pieces and cook, in one tablespoon of the dressing, following packet instructions. Use a vegan mozzarella.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 441 cal

Kilojoules 1804 kJ

Protein 31 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 22 g

Dietary fibre 5 g

Sodium 760 mg

Calcium 480 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.