Gordon Ramsay Prawn Salad Recipe 

This fresh and delicious prawn salad is light, healthy, and flavorful! Juicy prawns are paired with crisp lettuce, creamy avocado, and a tangy maple Dijon dressing. It’s quick to prepare and perfect for a simple lunch or dinner.

Ingredients Needed:

• 240 g large prawns (shrimp)
• 1 head romaine lettuce
• 1 bag rocket (arugula)
• 1 avocado
• ½ red onion
• 4 medium tomatoes
• 3 tbsp mixed seeds

Maple Dijon Dressing:

• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• ¼ cup extra virgin olive oil
• 1 tbsp Dijon mustard
• ½ tsp onion powder
• ¼ tsp garlic powder
• 1 pinch salt and pepper

How To Make Prawn Salad Recipe?

1. Cook the Prawns: Heat a pan over medium-high heat with a little olive oil. Add the prawns and cook for 2 minutes per side until they turn pink. Remove from heat and let them cool slightly.
2. Make the Dressing: In a small jar or bowl, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, onion powder, garlic powder, salt, and pepper.
3. Prepare the Salad: Chop the romaine lettuce, quarter the tomatoes, slice the red onion, and dice the avocado. Add everything to a large bowl along with the rocket.
4. Assemble the Salad: Add the cooked prawns, pour over the dressing, and toss well to combine. Sprinkle mixed seeds on top if using.

Recipe Tips:

• Use Fresh Prawns for the Best Taste: Fresh prawns have the best texture and flavor. If using frozen prawns, thaw them properly and pat them dry before cooking to avoid extra water in the salad.
• Don’t Overcook the Prawns: Prawns cook quickly! Only 2 minutes per side is enough. If overcooked, they become tough and rubbery, so remove them from heat as soon as they turn pink.
• Slice the Onion Thinly: Red onions can have a strong taste. Slice them as thin as possible so they blend well into the salad without overpowering the other flavors.
• Toss the Salad Gently: Avocado is soft and can get mashed easily. When mixing the salad, use a gentle tossing motion to keep the ingredients fresh and whole.
• Add the Dressing Right Before Serving: The dressing can make the salad soggy if added too early. For the best texture, drizzle it on just before eating.

How To Store Leftovers?

First, let the leftover prawn salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 3-4 days. Keep the dressing separate to prevent the salad from getting soggy.

Nutrition Facts:

• Calories: 501 kcal
• Total Fat: 34g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 400mg
• Potassium: 900mg
• Total Carbohydrate: 35g
• Dietary Fiber: 15g
• Sugars: 20g
• Protein: 20g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Prawn Pilaf Recipe 
• Gordon Ramsay Lobster Salad Recipe 
• Gordon Ramsay Fennel Salad Recipe