Prawn Salad

This Prawn Salad is a fresh, slightly indulgent side made with sweet prawns, crisp cucumber, mango and avocado. The lemony yoghurt-and-mayonnaise dressing gives it just enough creaminess, while keeping the fruit and seafood flavours clear. Use ready-cooked, peeled prawns and there is no extra cooking to juggle while the fire gets going.

I like this alongside Peri-Peri Chicken, where the cool salad softens the chilli heat, or with smoky Lamb Sosaties. It also brings something lighter to a table of chops and rich sides; browse the Braai Salads collection if you are putting together a bigger spread.

Make the dressing and prepare the separate components ahead, but leave the avocado and final assembly until serving time. In our South African heat, keep the prawns and finished salad at 4°C or colder, using a cooler box with plenty of ice packs if necessary. Put out a small bowl at a time: discard salad left unrefrigerated for more than 2 hours in total, or more than 1 hour when the temperature is above 32°C.

Tips & Techniques

• Buy by peeled weight: You need 500 g of drained, edible prawns. A 500 g pack of whole shell-on prawns will leave you well short once cleaned.
• Dry ingredients matter: Pat the prawns dry, dry the lettuce thoroughly and remove watery cucumber seeds to keep the dressing creamy.
• Choose firm fruit: A mango that yields slightly to pressure will dice neatly; a very soft one can turn the salad pulpy.
• Season after tasting: Prawns packed in brine and different brands of mayonnaise vary in saltiness, so start with the small amount listed.
• Keep a cold reserve: For a long braai, keep most of the salad refrigerated and replenish a small serving bowl rather than leaving the whole batch outdoors.

Delicious Variations

• Gentle peri-peri kick: Stir 5 ml peri-peri sauce into the dressing, taste, then add more if you like a little heat.
• No mango available: Replace the mango with 200 g fresh pineapple, diced and well drained; avoid adding its juice to the dressing.
• Dairy-free dressing: Replace the yoghurt with 45 ml extra mayonnaise and 15 ml cold water, using a dairy-free mayonnaise if required.
• Coriander-free: Swap the coriander for 10 g chopped flat-leaf parsley, or 5 g fresh dill for a different but equally good seafood pairing.

Serving Suggestions

• Braai side portions: Serve six alongside meat and another side; each portion contains roughly 80 g prawns.
• Light lunch: Divide between four plates and serve with fresh bread or warm roosterkoek.
• With spicy chicken: Keep the dressing mild when serving with peri-peri chicken so the cucumber, yoghurt and avocado provide a cooling contrast.
• Simple presentation: Use a wide, shallow bowl so the prawns and fruit remain visible and guests can help themselves without crushing the avocado.

Frequently Asked Questions (FAQs)

Q1: How far ahead can I make prawn salad?

Make the dressing and prepare the lettuce, cucumber, onion and mango up to 24 hours ahead, storing them separately in covered containers at 4°C or colder. Keep the cooked prawns separately chilled and follow their use-by instructions. Cut the avocado and assemble shortly before serving for the best texture.

Q2: How long will leftovers keep?

Refrigerate promptly in a sealed container and eat within 24 hours for best quality, provided the prawns are still within their safe storage period. The lettuce will soften and the avocado may darken. Discard any salad that has been unrefrigerated for more than 2 hours in total, or 1 hour above 32°C. Do not freeze the assembled salad.

Q3: Can I use frozen or raw prawns?

Frozen cooked prawns work well: thaw overnight in a covered container in the fridge, then drain and pat dry. If using raw prawns, cook them separately until opaque throughout and firm, ideally reaching 63°C in the centre. Chill promptly in a shallow container in the fridge before assembling; do not add warm prawns to the salad. Allow extra cooking and chilling time, and aim for 500 g cooked, peeled prawns.

Q4: How many people does this serve, and can I stretch it?

It serves six as one of several braai sides, or four as a light lunch. For eight smaller side portions, add 250 g cooked, thoroughly chilled short pasta and increase the dressing ingredients by half. Check the seasoning again before serving.

Q5: What can I substitute for the prawns?

Use 500 g cooked, chilled chicken breast cut into bite-sized pieces for a non-seafood version. For a vegetarian option, use 480 g drained, rinsed chickpeas. If cooking for someone with a shellfish allergy, also avoid utensils and surfaces that have been in contact with prawns.

In Summary

This Prawn Salad brings sweet seafood, juicy mango and crisp cucumber to the braai table with a creamy lemon finish. Prepare the components ahead, assemble just before serving and keep it properly chilled until everyone is ready to eat.