Watermelon salad with prawns

salad quick recipes summer
Total: 25 min. | Active: 25 min.
lactose-free

This salad is an absolute must for summer – it's refreshing, light and incredibly aromatic. The combination of heat and sweetness is seriously addictive! Here's a clever tip: Salt the watermelon before mixing – this draws out some of the water so that the salad doesn't become too watery later on. This is important, as the dressing contains soy sauce, which also draws out moisture. Whether you serve it as the perfect side dish for a picnic or barbecue, or as a main course with rice and chicken (or tofu), this salad will never fail to impress.

Recommended by:
FOOBY Team

Ingredients

for 4 people

Sauce
2  organic limes, grated zest and the juice
2 tbsp toasted sesame oil
4 tbsp soy sauce
Salad
1  baby watermelon (approx. 1.7 kg), cut into approx. 2 cm cubes
1  cucumber, cut into cubes
1  spring onion incl. green part, cut into thin rings
Prawns
1 tbsp olive oil
200 g peeled, raw jumbo prawns (organic)
¼ tsp salt
1  garlic clove, squeezed
¼ tsp chilli flakes
40 g wasabi nuts, coarsely chopped

How it's done

Sauce

Add the lime zest and juice, oil and soy sauce to a bowl and mix.

Salad

Add the melon, cucumber and spring onion to the sauce in the bowl, mix, and arrange on a platter.

Prawns

Heat the oil in a non-stick frying pan. Fry the prawns for approx. 1½ min. on each side, salt. Reduce the heat, add the garlic and chilli flakes, stir-fry for approx. 1 min. Arrange the prawns on the salad. Sprinkle with wasabi nuts.

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