Summer Prawn Salad | MrsBalls


Variant used:

Mrs H.S Ball's Peach Chutney



4 Tbs white balsamic vinegar
5 Tbs orange or peach juice, 100% pure
1 tsp orange rind, grated
4 Tbs oil
5 Tbs Mrs Ball's Peach Chutney
Salt and freshly ground black pepper


2 cups cooked prawns, skinless and deveined
2 large avocados, cubed (sprinkle with lemon to prevent browning)
1 tin chickpeas, drained
1 red onion, thinly sliced into half rings
2 tsp fresh parsley, roughly chopped
2 oranges, peeled and cut into segments
3 cups mixed salad leaves (rocket, frilly lettuce, watercress)

Preparation Method

For the dressing:

Whisk all the ingredients together and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper.

To assemble, use a large, deep glass bowl or individual glasses. Break the lettuce up and roughly place on the bottom. Layer the rest of the ingredients in the following order: lettuce - prawns - avo - chickpeas - red onion - oranges - parsley.

Refrigerate until the time of serving. Spoon the dressing over the top of the salad and allow to filter through the layers. Serve with slices of bruschetta or melba toast on the side.

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