Prawn and Green Rice Salad

Served with cucumber, green capsicum, olives, fresh herbs and a creamy lemon and herb mayonnaise dressing.

Tender prawns are tossed through nutty brown rice, crisp cucumber, green capsicum and briny green olives, with plenty of fresh parsley, coriander and spring onion for brightness. Finished with a creamy lemon and herb mayonnaise dressing, this salad is fresh, satisfying and packed with flavour.

Perfect for a light lunch, entertaining or as part of a generous seafood spread, it’s an easy make-ahead dish that brings plenty of colour and freshness to the table.

 

Product Featured: Global Seafoods Cooked Prawn Cutlets

 

I GF I DF I

 

Serves: 4–6

Prep Time: 20 mins

INGREDIENTS

Salad

  • 500g cooked prawn cutlets, thawed and well drained
  • 2 cups cooked brown rice, cooled completely
  • 1 Lebanese cucumber, chopped into 1cm pieces
  • 1 green capsicum, finely sliced or diced
  • ¾ cup pitted green olives, halved
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • 3 spring onions, finely sliced
  • ½ cup coriander, roughly chopped

Lemon & Herb Mayonnaise Dressing

  • 1 cup good-quality whole-egg mayonnaise
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • 4 tbsp finely chopped parsley
  • 2 tbsp finely chopped dill
  • 1 small garlic clove, finely grated
  • 2 tbsp water, to loosen
  • Sea salt and freshly ground black pepper, to taste

To Serve

  • ⅓ cup toasted pepitas or sunflower seeds
  • Lemon wedges, to serve

PREPARATION & COOKING INSTRUCTIONS

Method

  1. Combine the dressing ingredients, adding enough water to create a loose, spoonable consistency.
  2. Toss half of the dressing gently through the prawns and set the rest aside to serve with the salad.
  3. Toss the cooled rice with all the salad ingredients, apart from the prawns, and scatter over a serving platter.
  4. Top with the dressed prawns and toss again gently if you wish, before finishing the plate with a little more dressing and the toasted pepitas.
  5. Finish with lemon wedges and serve at the table with the remaining dressing.

Cook’s Note

For a fresher green appearance, blend the dressing rather than stirring it together.