Prawn and Macadamia Nut Salad with Finger Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

Prep: 15 min Cook: 5 min Serves 4 Australian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour the dressing over the salad and toss gently to combine.
  5. Step 5: Top the salad with the cooked prawns, arranging them evenly for a colorful, fresh presentation. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Prawn and Macadamia Nut Salad with Finger Lime Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Prawn and Macadamia Nut 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 Prawn and Macadamia Nut 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 Prawn and Macadamia Nut Salad with Finger Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Prawn and Macadamia Nut Salad with Finger Lime Dressing?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes