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Mexican prawn salad recipe
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Delicious Mexican-inspired prawn salad with avocado, corn, and beans, perfect for sharing.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 56.88 gm extra virgin olive oil
  • 3 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm smoked paprika
  • 65.63 gm lime juice, plus lime wedges to serve
  • 1kg cooked prawns, peeled, deveined (tails intact)
  • 2 baby cos lettuces, leaves separated
  • 250g cherry tomatoes, quartered
  • 2 avocados, sliced
  • 400g can black beans, drained, rinsed
  • 1/2 red onion, thinly sliced
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat a chargrill pan on high. Brush corn with 2 teaspoons of oil and grill for 10 minutes, turning occasionally, until lightly charred. Remove from heat and let cool on a chopping board.
  • Heat up 1 tablespoon of oil in a large frying pan over medium heat. Saute garlic until fragrant, about 30 seconds. Sprinkle in the spices and cook for another 30 seconds until fragrant. Take the pan off the heat, pour in lime juice and the rest of the oil, season, and stir the dressing until well combined.
  • In a large bowl, combine prawns and 1 1/2 tablespoons of dressing. Toss to evenly coat. Using a sharp knife, cut the corn kernels from the cob, keeping them in big chunks.
  • Place crisp lettuce leaves on a grand serving platter. Layer with corn, prawns, tomatoes, avocado, beans, and onion. Drizzle with the leftover dressing. Finish with a sprinkle of fresh coriander. Serve and enjoy!

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