Mediteranean Summer Salad With Prawns Recipe

Name: Mediteranean Summer Salad With Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw, deveined and shelled medium sized prawns or Tiger Prawns; 8 oz fat-free Italian salad dressing; 6 cloves garlic - diced; 1 teaspoon dried red pepper (may omit if too spicey for you!); 1 cup good quality olive oil; 4 tablespoons or to taste balsamic vinegar; 4 Japanese (small and slender) eggplants; 1/2 lb slender asparagus; 2 6 oz bags baby spinach leaves - washed and cleaned; 6 oz ripe cherry tomatoes; 6 oz crumbled Feta cheese; Sea salt; freshly ground pepper; 1 teaspoon dried oregano

Servings: persons

1 lb raw, deveined and shelled medium sized prawns or Tiger Prawns
8 oz fat-free Italian salad dressing
6 cloves garlic - diced
1 teaspoon dried red pepper (may omit if too spicey for you!)
1 cup good quality olive oil
4 tablespoons or to taste balsamic vinegar
4 Japanese (small and slender) eggplants
1/2 lb slender asparagus
2 6 oz bags baby spinach leaves - washed and cleaned
6 oz ripe cherry tomatoes
6 oz crumbled Feta cheese
Sea salt
freshly ground pepper
1 teaspoon dried oregano

1
Toss and marinate the prawns in the nonfat Italian dressing for 1-2 hours in a covered container - refrigerate.
2
Pre heat oven to 425 degrees. Wash and slice the eggplant into 1/4 inch ribbon slices.
3
Wash asparagus and cut off bottom tough ends.
4
Toss eggplant and asparagus in 4 tablespoons of olive oil and 2 tablespoons of balsamic vinegar and 2 cloves diced garlic. Place on a cooking sheet or roasting pan in a single layer, sprinkle with sea salt and freshly gorund pepper and roast in hot oven until fork tender - approximately 20 minutes. Keep warm.
5
Place equal amounts of spinach leaves and tomatoes on four dinner-size plates. Add equal amounts of roasted vegetables. Add freshly ground pepper and a sprinkle of dried oregano on each salad. Set aside.
6
Heat 4 tablespoons olive oil in a large wok or large skillet until almost smoking. Add remaining garlic and red pepper and saute for 30 seconds. Add prawns along with the marinade and saute until pink clear through. Do not over cook!
7
Divide the hot prawns evenly adding gently to the top of each salad.
8
Add crumbled feta to top of prawns.
9
Drizzle remaining olive oil and balsamic over each salad and serve.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb raw, deveined and shelled medium sized prawns or Tiger Prawns, 8 oz fat-free Italian salad dressing, 6 cloves garlic - diced, 1 teaspoon dried red pepper (may omit if too spicey for you!), and more.

Yes, Mediteranean Summer Salad With Prawns falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediteranean Summer Salad With Prawns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions