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Prawn and smoked salmon salad

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  • Dairy free
  • Egg free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • 1 serve veg or fruit

Serving a platter of fresh seafood? Curtis Stone’s classic cocktail sauce makes for a tangy and flavourful accompaniment.

  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes, + cooling time
Prawn and smoked salmon salad

Ingredients

  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette*, thinly sliced
  • 1kg Coles Australian Cooked Whole Tiger Prawns, peeled leaving tails intact, deveined
  • 200g smoked salmon, torn
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 cups watercress sprigs
  • 300g pkt Coles Australian Butter Leaf Blend
  • 2 radishes, thinly sliced

Honey-mustard dressing

  • 1/4 cup (60ml) sherry vinegar
  • 1 tbs orange juice
  • 1 tbs honey
  • 2 tsp Dijon mustard
  • 1/2 cup (125ml) avocado oil

Nutritional information

Per Serve: Energy: 1456kJ/348 Cals (17%), Protein: 24g (48%), Fat: 30g (43%), Sat Fat: 4g (17%), Carb: 28g (9%), Sugar: 7g (8%), Dietary Fibre: 5g (17%), Sodium: 1011mg (51%).

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

    Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange sourdough slices over lined tray. Spray with olive oil spray. Season. Bake, turning occasionally, for 6-8 mins or until golden brown and crisp. Set aside to cool.

  2. Step 2

    To make honey-mustard dressing, place the vinegar, orange juice, honey and mustard in a screw-top jar. Season. Seal and shake until combined. Add the oil and shake until well combined.

  3. Step 3

    Arrange prawns, salmon, avocado, cucumber, watercress, leaf blend and radish on a platter. Top with sourdough and drizzle with dressing to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up:
You’ll have half a sourdough baguette left over. Thinly slice and serve it with a cheese or charcuterie board, or make extra croutons for another salad.

Plan ahead: To lighten the load on the day of serving, make the croutons and dressing up to 4 days ahead. Store croutons in an airtight container at room temperature and keep the dressing in an airtight container in the fridge.

Smart swap: You can substitute avocado oil for extra virgin olive oil.

Prawn and smoked salmon salad

Prawn and smoked salmon salad
  • Serves6
  • Cook time10 minutes
  • Prep time20 minutes, + cooling time
Ingredients
  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette*, thinly sliced
  • 1kg Coles Australian Cooked Whole Tiger Prawns, peeled leaving tails intact, deveined
  • 200g smoked salmon, torn
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 cups watercress sprigs
  • 300g pkt Coles Australian Butter Leaf Blend
  • 2 radishes, thinly sliced

Honey-mustard dressing

  • 1/4 cup (60ml) sherry vinegar
  • 1 tbs orange juice
  • 1 tbs honey
  • 2 tsp Dijon mustard
  • 1/2 cup (125ml) avocado oil
    Description

    Serving a platter of fresh seafood? Curtis Stone’s classic cocktail sauce makes for a tangy and flavourful accompaniment.

    Method
    1. Step 1

      Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange sourdough slices over lined tray. Spray with olive oil spray. Season. Bake, turning occasionally, for 6-8 mins or until golden brown and crisp. Set aside to cool.

    2. Step 2

      To make honey-mustard dressing, place the vinegar, orange juice, honey and mustard in a screw-top jar. Season. Seal and shake until combined. Add the oil and shake until well combined.

    3. Step 3

      Arrange prawns, salmon, avocado, cucumber, watercress, leaf blend and radish on a platter. Top with sourdough and drizzle with dressing to serve.