Prawn salad

Fresh and easy shrimp salad with egg and pointed cabbage

Are you looking for a light, healthy and filling lunch or dinner? A crisp prawn salad is the perfect answer when it has to be quick but still taste wonderful. The combination of crunch and creaminess never fails.

The secret behind an irresistible shrimp salad with egg is quite simply the quality of your ingredients. To get the juiciest and most flavourful prawns, we recommend using the MSC-certified prawns from Coldwater Seafood. They are gently caught and ready to be tipped straight into the salad bowl.

Ingredients for a classic prawn salad with egg

For this fresh and colourful prawn salad you need the following ingredients (serves 2 to 3):

• 200 g prawns from Coldwater Seafood (drained weight)
• 3 hard or soft boiled eggs, cut into wedges
• Half a pointed cabbage, finely shredded (perfect for a substantial prawn salad)
• 100 g lamb’s lettuce or mixed green leaves
• 1 bunch of fresh asparagus, lightly steamed and cut into smaller pieces
• 1 ripe avocado, diced
• Fresh dill and lemon wedges to garnish

Easy dill dressing:

• 3 tbsp creme fraiche (or skyr for a lighter version)
• 1 tbsp mayonnaise
• 1 tbsp freshly squeezed lemon juice
• A large handful of fresh dill, finely chopped
• Salt and freshly ground pepper

How to make the best prawn salad

It takes no more than 15 minutes to put this salad together. Just follow these simple steps:

1. Prepare the vegetables: rinse everything thoroughly. Shred the pointed cabbage very finely, so you get the perfect texture for your prawn salad. Spread the cabbage, green leaves, asparagus and avocado across a large dish or on individual plates.
2. Mix the dressing: stir the creme fraiche, mayonnaise, lemon juice and dill together in a small bowl. Season with salt and pepper.
3. Assemble the salad: arrange the egg wedges decoratively on top of the vegetables. Drain your Coldwater Seafood prawns in brine and top the salad with the large, juicy prawns.
4. Serving: spoon the dressing over the salad just before serving and garnish with extra dill and lemon wedges. Serve with a good piece of bread on the side if you like.

Four delicious variations of prawn salad

Want to try something new? You can easily vary your prawn salad depending on what is in the fridge, or on what you feel like:

• Filling cold prawn salad: swap the pointed cabbage for cold, cooked pasta tossed in a creamy dill or pesto dressing. A cold prawn salad is ideal for the lunch box or the picnic basket.
• Thai prawn salad: do you prefer Asian flavours? Try a fresh Thai prawn salad with rice noodles, crisp carrots, edamame beans and a sharp dressing made with lime, soy and sesame oil.
• Shrimp avocado salad: let the avocado take the lead with lime, red onion and coriander. See the full recipe for our avocado prawn salad.
• Warm prawn salad: if you want something more substantial, serve the leaves alongside warm new potatoes and a mustard vinaigrette. Add the prawns at the very last moment, so they stay cold and firm against the warm potatoes.

Looking for more prawn salad recipes and ideas? Take a look at our prawn starters and appetizers or the full overview of shrimp and prawn recipes.

Whichever version you choose, you will always find the right ingredients at your local supermarket. Look for the blue MSC label and choose Coldwater Seafood products the next time you shop.