This delicious, light salad combines the fresh flavours of summer with a tasty Thai dressing.
Watermelon, prawns, avocado, spring onions, cashew nuts and fresh herbs combine with a light chilli sauce to make a fantastic salad or entrée for the summer months.
It has been a while since my last blog entry on the Secrett Kitchen – the result of an immensely busy year with lots of work, travel and family commitments. But it has come round to the time of year when some of my favourite ingredients are coming in to season here in the South of France, so I have been inspired to get writing and photographing again. Kicking off my summer 2014 posts is this wonderful, easy to make watermelon and prawn salad.
On the suggestion of my step-sister (a professional chef), I made this for the first time a couple of weeks ago for some friends who were staying with us in the South of France. The result was a thumbs up all round! Since then, I have adapted the dressing, and I now think that this combination really works for a light starter or a healthy lunchtime salad.
INGREDIENTS (serves 3-4)
- 550-600g fresh watermelon, de-seeded and diced
- 100g chopped spring onions (approximately 5 large spring onions)
- 1 small avocado (ripe but not mushy as you want it to stay intact in the salad)
- 250g cooked, shelled prawns
- 100g cashew nuts
- Small handful of fresh chopped mint plus a few sprigs for garnishing
- Small handful of fresh chopped coriander
- 30g sesame oil
- 15g soy sauce
- 12g Thai fish sauce
- 60g sweet chilli sauce
HOW TO MAKE THE WATERMELON AND PRAWN SALAD
- Start by making the dressing. Combine the sesame oil, soya sauce, fish sauce and sweet chilli sauce. Mix well and set aside.
- In a large bowl, combine the chopped watermelon, spring onions, mint and coriander.
- Pour over some of the dressing- you probably won’t need it all, but you just want to coat the ingredients in the bowl.
- Add the avocado and toss gently. Don’t over mix it or the avocado might go a bit ‘mushy’
- Add the majority of the cashew nuts just before serving (if you make the salad in advance leave the nuts out until the end so that they don’t go soft)
- Plate up the salad into 4 small bowls and arrange the prawns on top
- Drizzle over a little more of the Thai salad dressing
- Garnish with mint and the remaining cashew nuts if desired
The result is a fantastic infusion of flavours- the sweetness of the watermelon standing out brilliantly against the salty contrast of the soy and fish sauces.
I hope you enjoy it as much as we did!