What’s for dinner? Plum and prawn salad

Stone fruit are in season all summer long, so make sure to put plums, peaches and nectarines on your holiday shopping list. Chef Jenny Morris shows you just how plums can take any salad to a new level.

Serves 4

You’ll need: For the salad – 6 large firm, ripe plums, peeled, pitted and cubed; 200g butter lettuce; 1 cup of cubed English cucumber; 400g cooked prawn meat; 1 cup of bean sprouts; 2 spring onions with tops, sliced; ½ red pepper, diced; 2 Tbsp chopped fresh coriander.

For the spicy plum and chilli dressing – ½ cup olive oil; 3 Tbsp lime juice; 1 tsp lime zest; 1 Tbsp fish sauce; 1 Tbsp brown sugar.

How to:

Prepare the salad dressing first by blending all the ingredients together in a food processor. Taste and adjust seasoning.

Layer the salad ingredients on a serving platter, moistening each of the layers with the chilli dressing as you go.

Serve immediately.

* Recipe & image by

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