Grilled Prawn Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A refreshing salad of grilled prawns, crisp greens, cucumber and avocado with a zesty finger lime dressing. This Australian-inspired salad recipe (gluten free), ready in about 18 minutes, pairs large prawns, peeled and deveined, mixed salad greens, cucumber, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pieces large prawns, peeled and deveined
• 4 cups mixed salad greens
• 1/2 medium cucumber, thinly sliced
• 1 medium avocado, diced
• 2 tbsp finger lime pearls
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to create the finger lime dressing.
2. Step 2: Heat a grill pan over medium-high heat. Toss 12 peeled and deveined large prawns with 1 tbsp of the dressing, then grill for 2-3 minutes per side until pink and opaque.
3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1/2 thinly sliced cucumber, and 1 diced avocado.
4. Step 4: Add the grilled prawns and 2 tbsp finger lime pearls to the salad.
5. Step 5: Drizzle remaining dressing over the salad and toss gently to coat evenly before serving.