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Prawn and watermelon salad

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

  • Time to make: 15 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 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 rocket
  • ½ medium watermelon, skin removed and flesh diced
  • ½ cucumber, peeled into ribbons
  • ¾ cup fresh mint
  • 1 avocado, sliced
  • 80g buffalo mozzarella, torn
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    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.

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