Try These Healthy Summer Salads!

Summer means a lot of different things to all of us – to some it makes us think of the sea, to others to makes us want to eat healthier to shed a few kilos, and of course, that it’s far too hot to slave over a stove and cook! With all of this in mind, be sure to check out these two delicious and super easy salad recipes that will satisfy your seafood craving, have you eating healthily, and keep you cool!


Watermelon, Prawn & Avo Salad

Prep time: 15 minutes

Servings: Serves 4


1 small red onion, finely chopped
1 fat garlic clove, crushed
1 small red chilli, finely chopped
juice 1 lime
1 tbsp rice or white wine vinegar
1 tsp caster sugar
watermelon wedge, deseeded and diced
1 avocado, diced
small bunch coriander leaves, chopped
200g cooked tiger prawns, defrosted if frozen


1. Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 minutes.

2. Add the watermelon, avocado, coriander and prawns, then toss gently to serve.

Asian Prawn & Pineapple Salad

Prep time: 20 minutes

Servings: Serves 4


For the salad

1 small pineapple or 350g pineapple chunks
140g beansprout
250g cooked king prawns
½ cucumber, peeled, deseeded and sliced on the angle
200g cherry tomatoes, halves
handful mint leaves, very roughly chopped
50g unsalted cashews, toasted if you like

For the dressing

½ red chilli, deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce


1. Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.

2. Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing.

3. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.


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