Gordon Ramsay Prawn Salad Recipe 

The first time I made this, I treated it like just another “healthy salad.” Prawns? Check. Lettuce? Sure. Avocado, Trendy, fine. I figured toss it all up, drizzle some dressing, and call it lunch.

But it fell flat.

The prawns were overcooked. The dressing was too sweet. And worst of all, the avocado got annihilated into mush. What I didn’t realize back then was this: Gordon’s salads aren’t fillers—they’re composed plates. Balanced textures, sharp contrasts, and fat-acid discipline.

Once I stopped winging it and paid attention to heat, texture, and timing, this became a go-to. Light enough for lunch, sharp enough to impress, and just bold enough to remind you: this isn’t your average salad.

Let’s break it down so you don’t make the rookie mistakes I did.

Why This Works (And Where Most Go Wrong)

Gordon’s genius isn’t in the ingredients—it’s in the balance.

Here’s what most people mess up:

• Prawns get rubbery. Overcook them by 30 seconds and it’s game over.
• Avocado turns to guac. It’s not a mix-in. It’s a component.
• Dressing overwhelms. Maple + mustard can get cloying fast if your acid and fat aren’t right.
• Greens wilt. Toss too early, or drown them, and you lose all bite.

This version nails contrast: warm prawns, cold lettuce, creamy avocado, punchy onion, sweet-sour dressing. The result, A salad that feels like a dish, not diet food.

Ingredients That Actually Matter

• 240 g large prawns – Shell off, deveined. Fresh if you can. Frozen is fine if thawed properly and bone dry before hitting the pan.
• 1 head romaine lettuce – Crisp structure. Don’t sub with soft leaves.
• 1 bag rocket (arugula) – Peppery bite. Balances the dressing.
• 1 avocado – Ripe but firm. Not the time for overripe mush.
• ½ red onion – Thin sliced to avoid overpowering.
• 4 medium tomatoes – Quartered. Cherry tomatoes work too if sweet.
• 3 tbsp mixed seeds – Optional, but adds crunch and a roasted layer.

Maple Dijon Dressing:

• 2 tbsp maple syrup – Don’t go over. Balanced by…
• 2 tbsp apple cider vinegar – The acid that cuts the sweetness.
• ¼ cup extra virgin olive oil – Body + fat.
• 1 tbsp Dijon mustard – The backbone. Adds punch.
• ½ tsp onion powder + ¼ tsp garlic powder – Boosts the umami without fresh garlic burn.
• Salt + pepper – Always season your dressing.

How To Make Gordon Ramsay Prawn Salad

Step 1 – Cook the Prawns Heat a nonstick or cast iron pan over medium-high. Add a slick of olive oil. Once shimmering, drop in dry prawns. Don’t crowd the pan. Cook 2 minutes per side, max, until just pink and opaque. Remove and rest.

Step 2 – Make the Dressing In a small jar or bowl, whisk together all the dressing ingredients. Taste. If it’s too sweet, add vinegar. If too sharp, a touch more oil. It should be balanced and bright—not syrupy.

Step 3 – Prep the Salad Rough chop the romaine. Rinse and spin it dry. Quarter your tomatoes. Thinly slice the red onion (mandoline if you have it). Dice avocado last to avoid browning. Toss gently with rocket in a large bowl.

Step 4 – Assemble Add prawns on top. Drizzle dressing lightly—don’t drown it. Gently toss with your hands or two big spoons. Plate and finish with mixed seeds scattered across for crunch.

What Gordon Ramsay Says About This Dish

“Prawns are delicate. Cook them too long, and you’ve ruined it.” → Truth. I used to cook them like chicken. Now I set a timer.

“A salad isn’t just cold leaves—it’s a chance to show contrast.” → That’s why the warm prawn and cold greens combo works. It’s not a mistake—it’s designed.

“Always taste your dressing before it hits the plate.” → Game changer. You’re building a sauce, not guessing.

“Rocket gives you pepper. Onion gives you heat. Avocado softens both.” → That structure makes this feel composed, not random.

What I Got Wrong (And How I Fixed It)

• Used limp bagged greens. Now I always go crisp romaine + fresh rocket.
• Added prawns hot. Steamed the greens. Now I rest them for 2 minutes.
• Mushed the avocado. Learned to slice it after tossing everything else.
• Dressed it too early. Now I wait until serving time.

Variations That Actually Hold Up

• Swap prawns for grilled chicken – Works, but cook it Gordon-style: thin, high heat, and rested.
• Add mango or grilled peach – For a tropical twist, but cut back on maple to balance.
• Use lemon vinaigrette instead – If you want less sweet, swap maple for lemon + a touch of honey.
• Add feta or goat cheese – Crumbled on top for extra richness.

Avoid:

• Iceberg instead of romaine – too watery.
• Bottled dressing – throws off the balance.
• Overripe avocado – kills the texture.

Pro Tips That Change the Game

• Dry your prawns before cooking. Moisture = steam, not sear.
• Use a wide pan, not crowded. You want color, not stew.
• Chill your lettuce but not your tomatoes. Cold tomatoes taste dead.
• Slice onions then soak in water. Tames the raw bite.
• Toss avocado last. You want pieces, not puree.

Storage + Leftover Moves

• Storage: Store undressed salad + prawns separately in the fridge, max 2–3 days.
• Reheat prawns: Quick flash in the pan or eat cold.
• Leftover move: Wrap everything in a tortilla with extra greens and hot sauce. Killer lunch wrap.

FAQs – Answering What You’re Really Asking

Q: Can I use frozen prawns?
Yes, but thaw them overnight in the fridge and pat them dry before cooking.

Q: Why does Gordon use arugula (rocket)?
For the peppery bite—it balances the sweet maple and rich avocado.

Q: Can I make the dressing ahead?
Absolutely. It holds for 5–7 days in the fridge. Just shake before using.

Q: What kind of pan is best for prawns?
Cast iron or nonstick. Avoid stainless unless you’re confident with heat control.

Q: Can I add grains to bulk it up?
Sure—quinoa or couscous works great. Just go light on the dressing so it doesn’t get soggy.

Try More Recipes:

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