Pan-fried Prawn And Pineapple Salad With A Lime Dressing

Fans of bright, filling and delicious salads will love this pan-fried prawns and pineapple salad. It is so delicious and simple to make!


  • 20 Prawns 16/20, de-veined and shells removed           
  • 2 Green chilli, deseeded and finely chopped              
  • 2 Garlic clove, grated on microplane              
  • 60 ml Olive oil blend            
  • 2 Lime juice and zest                 
  • Pinch Sea salt                       
  • 2 Pineapples –  Cleaned and thinly sliced on mandolin                       
  • 2 Avocado’s , cut into cubes                
  • 200 g Cherry tomatoes, cut in quarters                    
  • 120 g Sugar snaps, cut in half                      
  • 30 g Fresh coriander leaves                       
  • 100 g Spring onions, thinly sliced                  

Ingredients for Lime dressing              

  • 60 ml Lime juice                   
  • 30 ml Caster sugar               
  • 30 ml Olive oil blend            
  • 1 Red chilli, deseeded and finely chopped              
  • 2 Garlic cloves              
  • Sea salt                 
  • Black pepper, freshly cracked                  


  1. Combine the green chilli, garlic cloves, olive oil, lime juice and zest to make the marinade for the prawns.                                   
  2. Marinate the prawns for 2 hours before pan-frying.                          
  3. While the prawns are marinating, make the lime dressing, combine the ingredients and stir until the sugar has dissolved, set aside until needed.                               
  4. In a mixing bowl toss together the pineapple, avocado, sugar snaps and spring onions.                           
  5. In a frying pan over high heat, add of oil and pan-fry the prawns, season lightly with sea salt.                                  
  6. Pan fry for 2 to 3 minutes until golden and turn, cook for another 2 to 3 minutes.                         
  7. Place the prawns on a cutting board and cut each prawn into 3 pieces.
  8. Toss the pan-fried prawns with the pineapple salad and the lime dressing, mix well and adjust the seasoning if needed.                                  
  9. Garnish with the fresh coriander leaves and serve.        

Don’t forget a glass of well-chilled Leopard’s Leap Sauvignon Blanc!