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Prawn Chopped Salad with a Creamy Nut Dressing

Some days I wonder if anyone really cares for any of these rather basic salad recipes but this is what I eat so this is what I document! Sorry for the simplicity...

Prawn Chopped Salad with a Creamy Nut Dressing

I had a new jar of Coconut and Almond Butter crying out to be eaten. To avoid going straight at it with nothing more than a spoon, I figured it might be wise to incorporate it into a meal; to enjoy its super yummy creamy nuttiness without accidentally inhaling the entire jar! Please feel free to sub with standard almond butter if you don't have this.

Prawn Chopped Salad with a Creamy Nut Dressing
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

 Serves 1 (scale up accordingly as needed)


1 tbsp coconut and almond butter
1/2 tbsp apple cider vimegar
1 tsp lime juice (half a lime)
1 tsp raw honey
1 tsp EVOO
sea salt to taste

100g cooked peeled prawns
1-2 leaves of Chinese leaf (aka napa cabbage), finely shredded
1 small carrot, peeled, trimmed and sliced into discs
Handful shredded red cabbage
Small bunch coriander (approx 15g) chopped
1 radish, finely sliced
1/2 cup mango chunks

1. Whisk together dressing ingredients in a small bowl adjusting seasoning to taste with salt as needed. Set aside.
2. Toss together all salad ingredients except prawns in a serving bowl.
3. Layer prawns over the top and drizzle with dressing. Serve immediately.