Mojito Prawn Salad
Prep time
Total time
Serves: 2
  • Mojito Marinade/Dressing:
  • ½ tablespoon canola oil
  • ½ tablespoon honey
  • juice of 2 limes
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • ¼ tsp salt
  • ¼ tsp pepper
  • Salad:
  • 14 large prawns, raw
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • ¼ of a red onion, sliced
  • 1 large zucchini, spiralized or sliced into pasta strips with a mandolin, or cubed
  • 1 avocado, peeled and diced
  1. Prepare the dressing by whisking together the ingredients, divide into two bowls.
  2. Add the prawns to the dressing in one bowl, toss to coat, and set aside.
  3. In another bowl add the bell peppers, onion, diced avocado and the remaining dressing and toss to coat.
  4. Place both bowls (prawns and salad) in the fridge for 30 minutes. Meanwhile, spralize the zucchini and split between two bowls. Season lightly with salt and pepper.
  5. After 30 minutes grill the prawns on the bbq until cooked (this only takes a few minutes, they cook fast!).
  6. Add the cooked prawns to the salad and toss to coat everything again in the dressing.
  7. Split salad with prawns between the two bowls with the spiralized zucchini.
  8. Enjoy!
Recipe by Nutrition in the Kitch at