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I think that it’s a given that I love my salads and they are a staple food all year round.  A simple mix of ingredients can create something so healthy and delicious in a flash.  When making lunch a couple of weekends ago I wanted something a little bit different on top of my greens.

They had been some king prawns on offer in the supermarket so I snapped them up and stashed them in the freezer.  Normally I would keep them on standby for a mid-week stir fry or curry, but I decided to use them on top of a salad instead.

Garlic and Herb Prawn Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
A quick and tasty salad ready in a flash!
Author: Jemma Andrew-Adiamah
  • 200 g of king prawns
  • 250 g chickpeas
  • 1/4 red onion sliced
  • 6 black olives sliced
  • 1/2 red pepper sliced
  • 1/2 clove garlic grated
  • handfuls of spinach
  • 1 tbsp chopped coriander
  • 2 tbsp coconut oil
  1. Heat the coconut oil in a pan and add the grated garlic and king prawns and cook until the prawns are cooked. Sprinkle in the coriander and stir through.
  2. In a bowl mix together the spinach, black olives, red pepper, red onion and chickpeas. Add the cooked prawns to the bowl and toss the salad.
  3. Serve warm or cold and devour!
Recipe Notes

This tastes great with the addition of some balsamic vinegar as a salad dressing.

Thinking about it, this would be a great starter for your Christmas lunch as a healthier alternative to a classic prawn salad.  Also, this would work great with chicken and could be made vegetarian by omitting the prawns and bulking up on more beans.

With the prawns and the chickpeas in this salad you get a lovely protein hit.  The buttery chickpeas work great alongside the sweet prawns, seemingly an odd combination at first, but bear with it as you won’t regret it!

I think it’s true that we eat with our eyes and this salad is beautifully colourful and so pretty.  I couldn’t wait to get my fork involved and dive right in.  A larger batch can be made and stored in the fridge for ready made lunches, it should keep well for a couple of days – if it will last that long.

What are your favourite things to add on top of your salads?  Have you tried anything new recently?

Are salads strictly a summer food for you or are they an all year staple?

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