Some meals feel like a breath of fresh air. This bright prawn salad is full of everything that makes us feel good: lean protein for sustained energy, healthy fats that nourish skin from within, and vibrant citrus that lifts the spirit. Fresh prawns are gently poached until tender, then layered with juicy orange, crisp radish, creamy avocado, and a fragrant mix of mint and dill.

It is the sort of lunch that feels like a treat yet supports your body beautifully. Ideal for busy weekdays when you want something nourishing and quick. Perfect for slow weekend lunches when you want something that feels a little special. Good food that makes you glow can be wonderfully simple.

Because when we take care of ourselves with pleasure and intention, we shine brighter in every way.

Citrus and Herb Prawn Salad with Avocado, Radish and Dill

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes

Ingredients

        • 500 g raw king prawns, peeled and deveined (tails removed)

        • 2 lemons: zest and juice reserved separately

       • 5 sprigs fresh flat-leaf parsley

        • 1 teaspoon whole black peppercorns

        • 1 teaspoon coconut sugar

        • Sea salt and freshly ground black pepper

        • 60 g good-quality mayonnaise (or Greek yogurt for a lighter option)

        • 1 small shallot, finely minced

        • 2 teaspoons finely chopped fresh mint

        • 1 tablespoon finely chopped fresh dill, plus extra for garnish

        • 4 fresh radishes, halved and thinly sliced

        • 1 large orange, peeled and diced into bite-size pieces

        • 1 ripe avocado, diced

        • Extra-virgin olive oil, for finishing

        • Optional: a handful of watercress or baby rocket to serve

Directions

1. Fill a large bowl halfway with ice water and set aside.
In a medium saucepan, combine 500 ml cold water, the prawns, zest and juice of 1 lemon, reserved lemon halves, parsley, black peppercorns, coconut sugar, and a generous pinch of salt. Warm gently over medium heat, stirring occasionally, until the prawns turn pink and opaque, about 6 to 8 minutes. The water should gently steam, not boil. Turn off the heat, cover, and let the prawns stand for 2 minutes to finish cooking.

2. Transfer prawns immediately to the ice bath to stop the cooking. Allow them to cool for 3 minutes. Drain well, then pat very dry with kitchen paper. Cut the prawns into bite-size pieces.

3. In a serving bowl, whisk together mayonnaise, shallot, mint, dill, and the remaining lemon juice. Season lightly with salt and pepper.

4. Add prawns, radishes, orange pieces, and avocado to the dressing. Toss gently to coat without crushing the fruit. Taste and adjust seasoning with extra salt, pepper, or lemon juice.
Serve with a drizzle of olive oil over a bed of watercress or rocket if using. Then finish with a sprinkling of extra fresh dill for fragrance and colour.

Hints & Tips

Make-Ahead - Poach the prawns and prep the citrus 1 day ahead. Store separately in airtight containers in the fridge, then toss together before serving.

Leftovers - This salad is best enjoyed fresh. If storing, keep no longer than 24 hours refrigerated and add avocado just before eating to avoid browning.

Substitutions:
⁃ Swap prawns for cooked crab or flaked hot-smoked salmon.
⁃ Replace orange with grapefruit segments for a more grown-up, gently bitter note.
⁃ Use Greek yogurt instead of mayo for extra protein.