Prawn and Macadamia Nut Salad with Finger Lime Dressing

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Australian-inspired salad combining tender prawns, crunchy macadamia nuts, and a zesty finger lime vinaigrette. This Australian-inspired salad recipe, ready in about 20 minutes, pairs raw prawns, peeled and deveined, mixed salad greens, macadamia nuts, roughly chopped 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 320 calories and feeds 4, 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.

Prep: 15 min Cook: 5 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

12 large raw prawns, peeled and deveined
4 cups mixed salad greens
1/3 cup macadamia nuts, roughly chopped
1 medium cucumber, thinly sliced
1 medium ripe avocado, diced
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp finger lime pearls or juice
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 large raw prawns and cook for 2 minutes per side until pink and opaque. Remove and set aside to cool.
Step 2: In a large bowl, combine 4 cups mixed salad greens, 1 medium thinly sliced cucumber, 1 medium diced avocado, and 1/3 cup roughly chopped macadamia nuts.
Step 3: In a small jar, whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tbsp finger lime pearls or juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the dressing over the salad and toss gently to combine.
Step 5: Top the salad with the cooked prawns, arranging them evenly for a colorful, fresh presentation. Serve immediately.