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BBQ chilli prawn salad

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  • Diabetes friendly
  • Egg free
  • Gluten free
  • Healthier living
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • 2 serves veg or fruit

Fire up the barbie for summer – this spicy, crunchy prawn salad is perfect as a side or a main.

  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes
BBQ chilli prawn salad

Ingredients

  • 750g fresh Australian Tiger prawns, peeled leaving tails intact, deveined
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped
  • 1 baby cos lettuce, washed, leaves separated
  • 1 red onion, thinly sliced
  • 1/2 continental cucumber, peeled into ribbons
  • 1 avocado, stoned, peeled, thinly sliced
  • 1/2 cup (140g) Coles Greek-Style Yoghurt
  • 1 lime, zested, juiced
  • 1/3 cup (50g) Coles Natural Cashews, toasted

Nutritional information

Per serve: Energy: 1379kJ/330 Cals (16%), Protein: 25g (50%), Fat: 20g (29%), Sat Fat: 5g (21%), Carb: 9g (3%), Sugar: 6g (7%), Dietary Fibre: 6g (20%), Sodium: 410mg (21%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the prawns, oil, garlic and half the chilli in a large bowl.

  2. Step 2

    Heat a barbecue flatplate or chargrill on high. Add the prawns and cook, turning occasionally, for 3-4 mins or until prawns curl and change colour.

  3. Step 3

    Arrange lettuce, onion, cucumber, avocado and prawns on a serving platter. Combine the yoghurt and lime juice in a small bowl, adding a little water to loosen if needed. Season.

  4. Step 4

    Drizzle yoghurt mixture over salad. Sprinkle with cashews, lime zest and remaining chilli, if using.

Recipe tip

COOK. STORE. SAVE
Use it up:
You’ll have some garlic cloves left over from this week’s meals. Use them to make the pasta dish at coles.com.au/garlicspaghetti.

BBQ chilli prawn salad

BBQ chilli prawn salad
  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes
Ingredients
  • 750g fresh Australian Tiger prawns, peeled leaving tails intact, deveined
  • 1 tbs olive oil
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped
  • 1 baby cos lettuce, washed, leaves separated
  • 1 red onion, thinly sliced
  • 1/2 continental cucumber, peeled into ribbons
  • 1 avocado, stoned, peeled, thinly sliced
  • 1/2 cup (140g) Coles Greek-Style Yoghurt
  • 1 lime, zested, juiced
  • 1/3 cup (50g) Coles Natural Cashews, toasted
    Description

    Fire up the barbie for summer – this spicy, crunchy prawn salad is perfect as a side or a main.

    Method
    1. Step 1

      Combine the prawns, oil, garlic and half the chilli in a large bowl.

    2. Step 2

      Heat a barbecue flatplate or chargrill on high. Add the prawns and cook, turning occasionally, for 3-4 mins or until prawns curl and change colour.

    3. Step 3

      Arrange lettuce, onion, cucumber, avocado and prawns on a serving platter. Combine the yoghurt and lime juice in a small bowl, adding a little water to loosen if needed. Season.

    4. Step 4

      Drizzle yoghurt mixture over salad. Sprinkle with cashews, lime zest and remaining chilli, if using.