Citrus and Prawn Salad

This citrus and prawn salad works well on hot days when you don't feel like cooking with heat. The dressing is lovely and refreshing, and the shaved cheese rounds it out — though toasted pepitas and sunflower seeds work nicely too.

Ingredients

Serves 4 (as a meal) or more as a side salad

• 500g cooked prawns, peeled and deveined
• 2 cups mixed greens (arugula, spinach, and watercress work well)
• 1 orange, peeled and segmented
• 1 mango, sliced
• 1/2 small red onion, thinly sliced
• 1 avocado, sliced
• 40-60g shaved Manchego or Parmesan cheese (optional)

Citrus Dressing:

• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1-2 tsp Dijon mustard
• Salt and pepper to taste

Method

1. Arrange the mixed greens on a large serving plate. Top with prawns, orange, mango, red onion, and avocado slices.
2. Whisk together the dressing ingredients and drizzle over the salad.
3. Add shaved cheese and seeds if using.
4. Serve immediately.

About the author: Dorelle Thompson, Accredited Practising Dietitian (APD097042). [/about-dorelle-wellness-nutrition]Related: [/spinach-and-lentil-salad-with-citrus-dressing] · [/grilled-vegetable-and-quinoa-salad] · [/chilled-mint-and-watermelon-soup]CTA: Book a free 20-minute call.