Summer Prawn Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Course Lunch, Salad
Servings 1


  • 125 g frozen Birds Eye Ocean Selections Raw Prawns thawed
  • 2 teaspoons extra-virgin olive oil
  • 1 cup rocket
  • ½ cucumber shaved
  • 5 cherry tomatoes halved
  • 2 radishes finely sliced
  • ¼ avocado sliced
  • 2 tablespoon fresh parsley roughly chopped
  • Salt and pepper to taste
  • ½ lime juiced
  • 1 teaspoon extra-virgin olive oil


  • Pat dry thawed Birds Eye Prawns with absorbent paper. Heat the olive oil in a non-stick frypan over high heat, add prawns and cook for 3-4 minutes, turning halfway.
  • While these are cooking, assemble the salad ingredients by adding the rocket cucumber, cherry tomatoes, radish, avocado and parsley to a bowl. Season with salt and pepper.
  • Add the cooked prawns, then drizzle over the lime juice and extra olive oil. Stir to combine and serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.