{"id":135,"date":"2025-08-08T05:25:40","date_gmt":"2025-08-08T05:25:40","guid":{"rendered":"https:\/\/restaurante.me\/recipes\/?p=135"},"modified":"2025-08-10T12:12:53","modified_gmt":"2025-08-10T12:12:53","slug":"5-healthy-prawns-salad-recipes-for-you-to-try-this-summer","status":"publish","type":"post","link":"https:\/\/restaurante.me\/recipes\/2025\/08\/08\/5-healthy-prawns-salad-recipes-for-you-to-try-this-summer\/","title":{"rendered":"5 Healthy Prawns Salad Recipes for You to Try This Summer!"},"content":{"rendered":"\n

Don’t let summer wind down without trying these five healthy prawns salad recipes! Crispy, cool, fresh salads are almost a must this summer to help you stay hydrated and feel healthier as you ramp up your activeness. Prawns are the perfect superfood that get you the protein you need for the day, while also being lower in bad fats and higher in nutrition.<\/p>\n\n\n\n

Try these five prawns salad recipes that take less than 15 minutes to prepare:<\/p>\n\n\n\n

Antipasto Prawns Salad<\/h2>\n\n\n
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\"Antipasto<\/figure>\n<\/div>\n\n\n

Antipasto is a family favorite. It’s one of the most popular salads at most Italian restaurants. It features a lovely sour and mildly sweet flavor along with a crisp texture that you can’t help but get addicted to. Most antipasto salads feature deli ham as their main protein, but this recipe calls for the healthier, non-preservative-laden prawns as the protein.<\/p>\n\n\n\n

Start off by peeling and deveining a pound of prawns. Thinly slice a fourth of a red onion. Tear up half a bunch of fresh basil.<\/p>\n\n\n\n

Mix and toss the prawns, half a teaspoon of parsley flakes, a third cup of Italian dressing, and half a teaspoon of black pepper in a bowl.<\/p>\n\n\n\n

Preheat and prep your grill. Grill the prawns, flipping on both sides, until they turn pink.<\/p>\n\n\n\n

Mix and toss some Romaine lettuce and the basil leaves, then throw in your own proportions and choices of crumbled feta cheese, spinach, baby spinach, grated white cheddar, arugula, radicchio (red oak lettuce), roasted peppers, olives, artichokes, and sun-dried tomatoes.<\/p>\n\n\n\n

Finally, top your antipasto salad with your prawns mix. Serve and enjoy!<\/p>\n\n\n\n

Full recipe here<\/a>.<\/p>\n\n\n\n

Lemon Prawns Salad<\/h2>\n\n\n
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\"Lemon<\/figure>\n<\/div>\n\n\n

Craving a sweet and creamy summer salad? This recipe is for you! It’s sweet and sour and brings out the savory flavor of healthy prawns.<\/p>\n\n\n\n

First, finely dice 1.5 cups of celery. Then, thinly cut four small green onions. Chop up 2.5 tablespoons of dill and two tablespoons of tarragon. Peel and devein two pounds of prawns.<\/p>\n\n\n\n

Start boiling six cups of water and mix in a fourth cup of white wine and two teaspoons of Creole seasoning. When the water starts to simmer, add the prawns, then continue to let simmer for two minutes. Then, turn off the heat and let the prawns marinate for two more minutes.<\/p>\n\n\n\n

Drain the prawns and place in a container and refrigerate.<\/p>\n\n\n\n

In a bowl, add a cup of mayonnaise and zest a lemon over it. Cut the lemon in half and juice both halves into the bowl, making sure to avoid seeds. Add two teaspoons of Worcestershire sauce and 1.5 teaspoons of Creole seasoning. Whisk until smooth and uniform.<\/p>\n\n\n\n

You can cut or leave the prawns as-is, it\u2019s your choice \u2013 but combine the prawns from the fridge, the tarragon, dill, celery, and green onions. Pour the mayo mix into the combination and use a spatula to evenly distribute everything.<\/p>\n\n\n\n

Refrigerate for a couple of hours or even overnight, then serve with some of the fresh dill sprinkled on top and some lemon wedges. You can also place your lemon prawns salad on some cabbage leaves for better presentation and taste.<\/p>\n\n\n\n

Serve and enjoy! <\/p>\n\n\n\n

Full recipe here<\/a>.<\/p>\n\n\n\n

Avocado Prawns Salad<\/h2>\n\n\n
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\"Avocado<\/figure>\n<\/div>\n\n\n

This recipe actually makes a salad that’s also a complete, nutritious meal. It has most of your required daily intake for a single full meal.<\/p>\n\n\n\n

Begin by dicing the flesh of an avocado, then cut up one cucumber, and thinly slice one red onion. Devein and peel a pound of prawns, then cut them into three pieces. Chop up two garlic cloves and a fourth cup of fresh parsley. Cut a cup of cherry tomatoes in half.<\/p>\n\n\n\n

Next, make the salad dressing: mix thoroughly a fourth cup of olive oil and lemon juice with the garlic and a teaspoon of salt and half a teaspoon of black pepper.<\/p>\n\n\n\n

Cook the prawns: Fry the prawns in a saucepan over medium heat using cooking oil. Flip on both sides until they turn pink.<\/p>\n\n\n\n

Mix and toss the prawns in the container of the salad dressing and refrigerate so the dressing marinates into the prawns.<\/p>\n\n\n\n

On your salad serving dish, add handfuls of arugula until you\u2019re satisfied, then throw on top the avocado, red onions, cucumbers, and cherry tomatoes.<\/p>\n\n\n\n

Finally, throw in your marinated prawns from the fridge and toss with the parsley, then drizzle some more of the dressing from the container onto your salad.<\/p>\n\n\n\n

Serve and enjoy!<\/p>\n\n\n\n

Full recipe here<\/a>.<\/p>\n\n\n\n

Mediterranean Prawns Salad<\/h2>\n\n\n
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\"Mediterranean<\/figure>\n<\/div>\n\n\n

Craving a Mediterranean taste to your summer lunch salad instead? Try this fun, easy, and exotic salad recipe that boasts a signature Mediterranean savor to its salad:<\/p>\n\n\n\n

Peel and devein a cup of prawns. Chop the flesh of two avocados and three roma tomatoes. Thinly slice half a cup of red onions.<\/p>\n\n\n\n

Sautee the prawns in a saucepan using cooking oil and a half a tablespoon of butter in medium high heat on both sides until pink. Refrigerate prawns then remove their tails by sliding them off to maximize the amount of protein you get per prawns.<\/p>\n\n\n\n

You can now cut your prawns into three pieces or leave them whole.<\/p>\n\n\n\n

Make the dressing by combining one tablespoon of olive oil with two tablespoons of lemon juice. Add salt and pepper to taste.<\/p>\n\n\n\n

In your serving bowl or plate, toss and mix the prawns, avocado, roma tomatoes, red onions, and a third cup of cilantro. Serve and enjoy!<\/p>\n\n\n\n

Full recipe here<\/a>.<\/p>\n\n\n\n

Old Bay Prawns Salad<\/h2>\n\n\n
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\"old<\/figure>\n<\/div>\n\n\n

Old Bay is a Maryland favorite spice. It’s the go-to seasoning over there and if you’ve never had an Old Bay salad, you should try this recipe, so that you can taste some Maryland cuisine!<\/p>\n\n\n\n

Cut a green bell pepper in half, removing its stem and all of the seeds. You want to chop its flesh finely and also half a red onion. Grate one garlic clove.<\/p>\n\n\n\n

Prepare a bowl with ice and water. Peel and devein 1.5 pounds of prawns and poach them in gentle boiling water until they turn pink. Drain the prawns, then throw into the ice bowl, then let cool for a few minutes, then drain again.<\/p>\n\n\n\n

Cut the prawns into three pieces. Make the salad dressing by combining a fourth cup of mayonnaise and Greek yogurt. Add a tablespoon of lemon juice and a teaspoon of lemon zest. Add the garlic then toss and mix until uniform. Add half a teaspoon of black pepper, Old Bay, celery seed, and Kosher salt.<\/p>\n\n\n\n

Combine the dressing with the prawns, red onions, and bell pepper and toss and mix.<\/p>\n\n\n\n

Use butter lettuce as serving cups for a handheld salad. Scoop your prawns mix into each \u201ccup\u201d of butter lettuce and serve and enjoy!<\/p>\n\n\n\n

Full recipe here<\/a>.<\/p>\n\n\n\n

Adding one or more of these summer prawns salads into your daily diet will make you healthier and give you more energy to go hiking, bouldering, and more!<\/p>\n","protected":false},"excerpt":{"rendered":"

Don’t let summer wind down without trying these five healthy prawns salad recipes! Crispy, cool, fresh salads are almost a must this summer to help you stay hydrated and feel healthier as you ramp up your activeness. Prawns are the perfect superfood that get you the protein you need for the day, while also being […]<\/p>\n","protected":false},"author":2,"featured_media":174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"pagelayer_contact_templates":[],"_pagelayer_content":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,11],"tags":[10],"class_list":["post-135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lunch","category-prawns","tag-prawns"],"_links":{"self":[{"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":2,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":175,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/posts\/135\/revisions\/175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/restaurante.me\/recipes\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}