I have to say that it’s not very often that I get surprised but this hot prawn salad was a revelation to me. Don’t get me wrong, I’ve made variations of this beauty a number of times but today I added some black olives and avocado which complimented all of the other ingredients so well. Yes, there is some cheese here. Yes, there is some slaw with mayo. But I’m not claiming this is a diet salad. I’m not even claiming it as a healthy salad. It’s just a wonderful salad…
Let me show you how to make it. It’s so easy…
1. Get the ingredients together
As always, I recommend you getting all of the ingredients together before starting. There’s not that many. Raw king prawns, baby gem lettuce, slaw (I cheated and bought mine), avocado, tomato, black olives, brie and some garlic and chilli. Easy.
2. Make the base salad
When I say base salad I mean excluding the hot prawns. These will be cooked at the last moment so that the warm garlic and chilli oil flavours the salad along with the prawns.
For the base salad, first, take the baby gem lettuce and strip away and discard the outer layers. Now break the stalk away and separate the fresh inner layer, wash and lay in the salad bowl. Sprinkle the chopped tomatoes over the lettuce.
You should now add the avocado and olives. First, de-stone the avocado and break up half of it over the salad. If you are unsure how to de-stone an avocado just click here for my tutorial.
Now, cut the pitted olives in half and also sprinkle over the salad. I used black Greek kalamata olives but use whatever olives you like.
Now, break up and add the cheese. I actually used a local soft cheese called Rollright simply because I like it. However, I recommend using a soft Brie or Camembert. If you really once a strong cheese try an unpasteurized Epoisse if you can find one. A wonderful strong French soft cheese, if you like that sort of thing.
Finally, add the slaw. This is optional and any slaw will do.
3. Cook the prawns
To cook the prawns simply pan-fry them. Heat the oil over medium heat and then add the fresh or defrosted raw prawns and fry for 2 minutes tossing regularly.
Now just add the crushed garlic and finely chopped chilli and cook for a further 2 minutes. Again, toss regularly.
And that’s about it. Once the prawns are cooked simply spoon them over the salad and enjoy. I like to add a little more of the chilli and garlic oil for flavour but that’s your call. Either way, this is a fantastic and tasty salad! Yum!!
Ok, my fine foodie friends, that’s it for now. I hope you enjoyed this post as much as I enjoyed eating it. I highly recommend you give it a go. It really is a great dish.
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As always, many thanks for reading and until next time… Steve.
4. Nutritional values
5. Printable recipe
This is a fantastic smoked salmon and feta salad. The feta and the smokiness od the salmon really work. A touch of Greece in your own home Yum!
- 2 large slices of smoked salmon
- 1/2 cup room temperature feta cheese
- 2 large eggs boiled
- 1/2 bull tomato roughly chopped
- 1 baby gem lettuce
- 1/2 cup sliced red onion
- 7 black pitted olives (optional)
First, get all of the ingredients together.
Now prepare the salad by removing the outer leaves of the lettuce, break the other leaves away, wash and present in the salad bowl.
Now, add the tomatoes, cucumbers and optional black olives.
Next, half the hard boiled eggs and add these to the salad.
Now add the feta cheese.
And the smoked salmon.
Finally, place the red onion slices and season with sea salt and ground black pepper. Enjoy!!