Mojito Prawn Zucchini Salad

Mojito Prawn Salad

During the Summer I love to experiment with light, bright, fresh flavours! The winter is a great time for warm, hearty, savoury meals but with the hot weather that comes with Summer I definitely tend to lighten things up!

In our city there’s a little market called Sunterra and they have a fantastic deli with a smorgasbord of healthy salads, entree options, and side dishes! I recently popped by and picked up a new dish “Mojito Prawns”. Although I didn’t get a recipe, the container had a little list of ingredients and I figured I could work with the list to recreate something similar at home! 

Mojito Prawn Salad

I’m a huge fan of prawns! Seafood is definitely a favourite of mine but here in the prairies we don’t often get a huge supply (which is why I went seafood crazy during our recent San Francisco trip!). Shrimp, or prawns, whatever you choose to call them are a great source of lean protein! They are relatively expensive here though, so I enjoy them only once in a while in tacos or a dish like this!

The Mojito Prawns at Sunterra is comprised simply of cooked prawns and bell peppers in a delicious minty, limey, cilantro dressing!

Mojito Prawn Salad

Using the ingredients list I went to work to make a similar dressing/marinade of my own and chose to grill the marinated prawns, then toss more of the mojito dressing with fresh, crunchy vegetables and creamy avocado over a bed of spiralized zucchini pasta using my spiralizer!

If you are a fan of mint, this recipe is most definitely a must-make!

Mojito Prawn Salad

The recipe was light, refreshing, and yet… it was still filling because of the sheer volume of vegetables! Healthy, tasty, and easy… a perfect dish for any Summer night!

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!

Are you a fan of mint? What is your favourite way to enjoy this awesome herb? I’d love to hear about it in the comments below! 


Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Hi, Just wanted to thank you. I too was at Sunterra and had the Mojito Prawns. Loved them! So goggled for a recipe. Imagine my surprise that this was exactly what I found. We are going to thoroughly enjoy our Mother’s Day Tea thanks to your recipe. Sandi

    • Isn’t Sunterra so amazing!! I’m glad I’m not the only one who loves it! Have a wonderful Mother’s Day Sandi and enjoy those prawns!

  • I had some mint that needed to be used and made this for dinner tonight. So delicious and going to become a staple family dinner. Next time I’m adding lime zest.

    My favorite thing to do with mint is cucumber mint water. Cool and freshing!