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Prawn Salad With Peach Recipe
Prawn salad with peach is a delightful dish that combines succulent prawns with the sweetness of fresh peaches, making it a perfect balance of flavors. This refreshing and healthy salad is packed with protein, vitamins, and antioxidants that make it an ideal option for lunch or dinner.
The combination of the juicy prawns, crispy croutons, and fresh greens, all tossed together with a tangy vinaigrette dressing, creates a deliciously satisfying salad that is perfect for any occasion.
Why This Recipe Works
The recipe is straightforward and easy to follow, making it a great option for busy weeknights or when you need to put together a quick meal.
All the ingredients from this recipe are easy to find from local groceries and affordable. Using either fresh or frozen prawns will work for this recipe.
It’s versatile and can be easily customized to suit individual tastes. For example, you can swap out the greens for your favorite salad greens or add additional ingredients such as nuts, cheese, or herbs.
Recipe Ingredients
The recipe calls for a few simple ingredients below:
- Canned sweet corn
- Peach
- Tiger prawn tails
- Slices of wheat or white bread
- Cilantro or parsley
- Olive oil
Ingredients for vinaigrette sauce:
- Dijon mustard
- Olive oil
- Balsamic vinegar
How To Make Prawn Salad With Peach?
This easy recipe makes a restaurant level salad with no effort.
First, prepare the vinaigrette sauce by whisking Dijon mustard, olive oil and balsamic vinegar in a small bowl.
Next, cook the shrimp and sear the bread until crispy and golden brown.
Finally, combine all ingredients besides the bread in a mixing bowl and toss well with the vinaigrette sauce. Sever immediately with crunchy bread on top.
Cooking Tips
- For this homemade vinaigrette sauce, you may use either regular balsamic vinegar or flavor infused. I made the sauce with peach-infused balsamic vinegar, which brings the salad a deep fruity taste.
- You may choose jumbo tiger prawns and fresh peaches for the best flavor and texture. Be careful not to overcook the prawns, as they can become tough and rubbery. Cook them until they are just pink and cooked through.
- To serve, top the salad with some crunch, such as crispy croutons or even add roasted nuts if desired.
Frequently Asked Questions
What are the other fruits to use for this recipe?
Yes, this recipe also goes well with sweet persimmon, mango, or pineapple. For the best taste, use fresh fruits instead of canned fruits, which will bring a decent flavor and aroma to the final dish.
Can I substitute the prawns with other seafood?
Yes, you can substitute prawns with shrimp or crab. Shrimp would be a good substitute as it has a similar texture and taste to prawns. Crab meat can also be used, but it has a stronger flavor compared to prawns or shrimp, so it may alter the taste of the salad slightly.
How Many Calories Per Serving?
This recipe has 684 calories per serving.
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Prawn Salad With Peach
Ingredients
Vinaigrette Sauce
- 1 teaspoon dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
Salad ingredients
- 1/2 lb tiger prawn tails (peeled and deveined)
- 1 tablespoon olive oil
- 4 slices white bread (cut into small pieces )
- 8.81 oz 1 canned corn (drained )
- 2 peaches (cut into small pieces)
- 10 sprigs cilantro leaves (chopped )
Instructions
- Prepare the vinaigrette sauce by combining dijon mustard, olive oil and balsamic vinegar in a small bowl. Whisk well and set aside.
- Clean and pat dry the prawns with paper towels. Heat a stir-frying pan with 1/2 tablespoon of olive oil over medium heat, add the prawns and cook for 1 minute on each side until pink and cooked through. Dish out onto a plate.
- In the same pan, heat the remaining olive oil over medium heat. Add bread and sear for 10 seconds on every side until crispy and golden brown. Dish out and set aside.
- Assemble the salad by adding sweet corn, prawns, peaches and chopped cilantro in a bowl. Stir in the vinaigrette sauce and toss well with a spoon. Sever the salad with crumbled bread on top for the best taste.
Notes
- For this homemade vinaigrette sauce, you may use either regular balsamic vinegar or flavor infused. I made the sauce with peach-infused balsamic vinegar, which brings the salad a deep fruity taste.
- You may choose fresh jumbo tiger prawns and fresh peaches for the best flavor and texture. Be careful not to overcook the prawns, as they can become tough and rubbery. Cook them until they are just pink and cooked through.
- To serve, top the salad with some crunch, such as crispy croutons or even add some roasted nuts if desired.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
