Melbourne Park Citrus Prawn Salad with Finger Lime Dressing
A refreshing salad featuring grilled prawns and zesty finger lime dressing inspired by Melbourne’s vibrant flavors during the Australian Open. This australian-inspired salads (gluten free) ready in about 18 minutes blends large prawns, peeled and deveined, mixed salad greens, medium cucumber, thinly sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 clove garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: In a large bowl, combine 4 cups mixed salad greens, 1/2 thinly sliced cucumber, and 1 diced avocado.
- Step 4: Add the grilled prawns and 2 tbsp finger lime pearls to the salad.
- Step 5: Drizzle remaining dressing over the salad and toss gently to coat evenly before serving.
Frequently asked questions
How long does Melbourne Park Citrus Prawn Salad with Finger Lime Dressing take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Melbourne Park Citrus Prawn Salad with Finger Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Melbourne Park Citrus Prawn Salad with Finger Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Melbourne Park Citrus Prawn Salad with Finger Lime Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Melbourne Park Citrus Prawn Salad with Finger Lime Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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