Summer season = salad season. We all know that. When it’s hot outside (which it hopefully is soon) and the sun is shining we neither want to spend hours in the kitchen, nor can anyone really eat something warm. So salads are the perfect dish to eat. They are quick to make, healthy and mostly. But they can be boring so easily.
They definitely can, but they don’t necessarily have to be. If you only make the same one over and over again, I agree, this would be boring. If you switch it up though, and add basically an entire herb garden and make the best garlic prawns ever, and still only spend 15 minutes making it, then it is a really good kind a salad. And yep, it is very delicious too (my brother ate the entire bowl so it‘s got to be delicious!)!
What is special about this dish?
Well, it definitely is not your average salad! Its not just greens & dressing & maybe some veggies – no; it is way more delicious!! To make it taste a bit more like summer and a bit fresher, we are adding a whole brunch of herbs. Mint, basil, parsley, really, whatever you have on hand.
And also the dressing is really really fresh, since we‘re adding some lemon and even more herbs to it, but also some honey. It‘s sweetness balanced the sourness of the lemon out perfectly. And not to forget about the prawns. They are SO. good. They are fried in olive oil with fresh garlic. While it probably is not the best recipe for a date, it definitely is the most delicious way to cook prawns!! The combo of garlic and prawns simply is unbeatable!
Is this dish healthy?
It definitely is! There are a whole lot of greens in here. All the herbs and also the salad are packed with different nutrient and vitamins and also a lot of fibre. Adding herbs to dishes is such an easy and flavorful way to add vitamins and fibre. We also get a decent amount of essential nutrients, and also a lot of water, from the cucumber.
The prawns account for the right amount of protein and the olive oil makes sure we are not lacking those unsaturated fats. The lemon keeps our immune system strong with its Vitamin C. The only thing that is not directly included in the salad is a source of carbohydrates. But here you could just have some whole grain bread on the side or add some quinoa or couscous in the salad.
How to make this dish?
There are three things that need to be done. 1. prepping the veggies; therefore we need to wash the salad, slice the cucumber and peel and chop the avocado into cubes. 2. making the dressing; here we need to mix some olive oil, lemon juice, honey and the finelly chopped herbs. And 3. we need to make the prawns; that really only comes down to finely slicing some garlic, frying it in hot oil for about 30 seconds and then adding the prawns and cooking them on each side for about 3 minutes. And voilà!
In case the prawns are frozen
just add them to a bowl with some hot water (not boiling one, just warm one) and let them stand for about 30 minutes, changing the water every 10 minutes to let them thaw without cooking. Then just pat them dry with a kitchen towel and cook as the recipe says!
This salad is amazing for those hot summer days or for whenever you are craving something light and healthy and fresh. It anyway is very easy to make and a must try!
Super Quick, Family-Approved, Herby Prawn and Avocado Salad
Salads in summer are simply perfect. But always having the same one over and over again also can be veryyyy boring. That’s why we need to switch things up and make this delicious goodie.
What you will need
For the prawns:
- 800 g prawns*
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic
For the salad:
- 1 head of salad
- 1 avocado
- 6 tbsp olive oil
- 1 lemon (only the juice)
- 1 tsp mustard
- 2 tsp honey
- 1/2 tbsp chopped mint
- 1/2 tbsp chopped parsley
- 1/2 tbsp chopped dill
Peel and finely dice the garlic. Heat up the olive oil and butter in a pan and sauté the garlic in the hot oil for about 30 seconds, then add in the prawns. Fry them on each side for about 3 minutes until pink and cooked through.
In the meantime finely chop the herbs and mix them with the olive oil, lemon juice, mustard and honey.
Wash and tear the salad into bite sized pieces. Half the avocado, remove the pit and scoop it out with a spoon. Then cut into about 1cm sized chunks. Also add this to the salad.
Mix with the dressing and divide onto the bowls. Top with the prawns and garnish with fresh dill. Serve and enjoy!
*if the prawns are frozen, add them to a bowl and cover them with warm water. Let stand for about 5 minutes, then drain and repeat until they have thawed. Then lay them onto a kitchen towel and tap them dry.
I genuinely hope that you‘ll enjoy it!
Katie // Une Petite Cuisinière