Prawn, Honeydew, Cucumber and Jalapeño Salad

A fresh and vibrant salad combining juicy prawns with sweet honeydew, crisp cucumber and a gentle kick of jalapeño.

The sweetness of the honeydew balances beautifully with the fresh prawns, while cucumber adds plenty of crunch and jalapeño brings just the right amount of heat. Light, refreshing and packed with flavour, it’s an easy seafood salad for warm-weather entertaining, long lunches or a fresh addition to the table.

 

Product Featured: Global Seafoods Cooked Prawn Cutlets

 

I GF I DF I

 

Serves: 4–6

Prep Time: 15 mins

INGREDIENTS

  • 500g cooked prawn cutlets, thawed and well drained
  • ½ small honeydew melon, peeled and cut into bite-sized pieces
  • 2 Lebanese cucumbers, roughly chopped or sliced
  • ½ small red onion, very finely sliced
  • 1 fresh jalapeño, thinly sliced (optional and to taste)
  • ½ cup coriander leaves
  • ½ cup mint leaves
  • Lime wedges, to serve

Zesty Lime Dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup lime juice
  • Finely grated zest of 1 lime
  • 2 tsp honey, or to taste
  • 1 tsp Dijon mustard, or to taste
  • Sea salt and freshly ground black pepper

PREPARATION & COOKING INSTRUCTIONS

Method

  1. Whisk together the dressing ingredients. Taste and adjust the lime, honey and seasoning.
  2. Toss the prawns through half of the dressing and set aside.
  3. Arrange the honeydew, cucumber and red onion over a serving platter.
  4. Top with the dressed prawns and scatter with jalapeño, coriander and mint.
  5. Spoon over a little more dressing and serve with lime wedges and the remaining dressing on the side.

Cook’s Note

Remove the seeds from the jalapeño for a gentler heat. If the melon is very sweet, reduce the honey and add a little more lime.