Prawn and Rice Salad
Bright, refreshing, and packed with bold flavors, this Prawn and Rice Salad is the perfect combination of hearty and healthy. Featuring tender basmati rice, succulent cooked prawns, and a medley of crisp vegetables like cucumber, cherry tomatoes, and red onion, this salad is brought to life with a zesty homemade dressing of olive oil, lemon juice, and Dijon mustard. Quick to prepare in just 35 minutes, this vibrant dish is ideal for a light lunch, a summery dinner, or even an impressive addition to your next picnic or potluck. Serve it chilled for a burst of fresh flavors in every bite, and pair it with crusty bread or a simple green salad for a complete, satisfying meal. Whether you're looking for a gluten-free option or a protein-packed salad recipe, this prawn and rice salad checks all the boxes!
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Recipe Information
Ingredients
- 500 grams prawns (cooked, peeled, and deveined)
- 1 cup basmati rice
- 2 cups water
- 1 medium cucumber
- 200 grams cherry tomatoes
- 1 small red onion
- 0.5 cup parsley (fresh)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then lower the heat to low, cover, and cook for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork. Let it cool completely.
While the rice is cooling, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley. Set aside.
In a large mixing bowl, combine the cooked prawns, cooled rice, cucumber, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
Pour the dressing over the prawn and rice mixture. Gently toss everything together until well combined.
Taste and adjust seasoning if needed. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
Serve chilled as a standalone dish or alongside crusty bread or a green salad.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.9 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3439 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
