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Prawn, Papaya and Avo Salad with Red Pepper Mayo Recipe

Prawn, Papaya and Avo Salad with Red Pepper Mayo


A truly tasty prawn salad with yummy red pepper mayo.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 45 mins
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Red pepper mayo

1 large red pepper

1 clove garlic

3 Tbsp (45 ml) good-quality mayonnaise

¼ C (60 ml) chopped coriander

salt and pepper to taste

Prawn salad

200 g cooked prawn tails

1 small papaya, peeled, seeded and sliced

1 large ripe avocado pear, peeled and cubed

6 salad spring onions

juice of ½ lemon

salt and pepper

¼ C (60 ml) micro-leaf rocket

½ C (125 ml) ready-made croutons

3 Tbsp (45 ml) mixed seeds

extra virgin olive oil, for drizzling

Preheat the oven to 200 ˚C.

Red pepper mayo

Roast the pepper until softened and charred. Place into a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove the skin from the pepper and cut into quarters, reserving the juice.

Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend until well combined. Season to taste. Chill in the fridge before serving, if possible.

Prawn Salad

In a mixing bowl, gently combine the prawn tails, papaya, avocado and spring onions with the lemon juice, and season to taste. Arrange on a serving dish and scatter with rocket, croutons and seeds.

Drizzle with olive oil and serve the red pepper mayo on the side.