Prawn Salad with a Herb Jalapeño Dressing

We probably eat a salad about 3-4 times a week. Whether for lunch or dinner I love them. I don’t mean a simple green salad, I am talking about a loaded salad filled with lots of goodies. 


Today it’s a prawn salad filled with lots of homemade croutons, avocado, parmesan and a delicious dressing. You can make the dressing as spicy as you want, I am into very spicy but I kept the dressing mild. 

This recipe serves 3


360g tiger prawns

3 heads of little gem, chopped

2 avocados, diced

3 tablespoons olive oil

2 slices of stale bread, torn into pieces

1 tablespoon cajun seasoning



Black pepper

For the dressing

1/3 cup olive oil

1/4 cup Greek yogurt

1/4 cup fresh basil

1/4 cup fresh parsley

1/4 cup pickled jalapeño slices (I used store-bought) 

1/2 lemon, juiced

2 tablespoon grated parmesan


Black pepper


  1. Add all the ingredients for the dressing to a food processor and blend until smooth. Season with salt and pepper to taste, set aside.
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat, add the bread, stir and cook for about 5 minutes until toasted. Remove from the pan and set aside. 
  1. Pat the prawns dry and toss with salt, pepper and the cajun seasoning. Heat the remaining tablespoon of olive oil over medium heat and cook the prawns about 2-3 minutes per side. 
  1. Toss the lettuce with the dressing, divide among plates and top with the prawns, croutons, avocado and loads of parmesan. You can even add extra jalapeño slices if desired. Enjoy!

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