In our opinion, adding spot prawns to anything is cause for celebration, so this light and flavourful spinach, strawberry, and spot prawn salad recipe is deserving of it’s own holiday!

For this salad, we’ve indicated spot prawns that are already cooked and peeled. If you’re making it with live prawns, you can use these tips. If you have frozen tails, thaw them by popping the block out of the pack into a colander and running them under cold water for a few minutes. Whether you’re using fresh or frozen, to cook them, place the tails in a shallow roasting pan and pour boiling salted water over to cover. Remove tails after 1 minute and peel them. This is a great way to make sure the tails don’t get over-cooked!

Spinach Strawberry Spot Prawn Salad Recipe

Ingredients

Spot Prawn Salad:

• 12-15 spot prawn tails, boiled and peeled
• 4-6 cups fresh spinach
• 2 cups strawberries, halved
• 3 mini cucumbers, sliced
• 1/2 a small red onion, slivered
• 1/2 cup walnut pieces

Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon grainy mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions

1. Assemble the salad in a wide dish. Gently toss spinach, strawberries, cucumber, onion, and walnuts together, and arrange the spot prawns on top.
2. Whisk together dressing ingredients until fully mixed and pour into a pitcher or ramekin.
3. Serve platter of salad and dressing separately. This way people can add how much they want, and the delicate ingredients don’t get soggy.