Lemon, Garlic and Chilli Prawn Salad

Serves: 1 – 2


3 Tbsp (45ml) Westfalia Garlic Flavoured Avocado Oil

4-6 spring onions, sliced

1 chilli, finely sliced

500g prawn tails

2 tsp (10ml) gratedfresh ginger

Juice (90ml) and grated peel of 3-4 limes

1 Tbsp (15ml) fish sauce

2 tsp (10ml) finely chopped mint

3 Tbsp (45ml) chopped coriander

1 packet (70g) mixed leaves

2 cups (500ml) cucumber, cut into thin strips

8 radishes, finely sliced


  1. Heat oil in a large non-stick pan and sauté spring onions and chilli.
  2. Add prawns, ginger and lime juice, and peel and toss to coat. Cook until just pink, about 1-2 minutes.
  3. Add fish sauce, mint and coriander. Toss to combine.
  4. Serve tossed through leaves with cucumber and radishes.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Salads.