Prawn, strawberry & poppy seed salad

Strawberries make a surprise appearance in this summery salad alongside prawns and delicious creamy feta.

  • 30 mins cooking
  • Serves 6
  • Print


Prawn, strawberry & poppy seed salad
  • 18 uncooked medium king prawns (1kg)
  • 185 gram mixed salad leaves
  • 500 gram strawberries, halved
  • 90 gram feta cheese, crumbled
  • 1 brown onion (150g), sliced thinly
Poppy seed dressing
  • 1 1/2 tablespoon cider vinegar
  • 1 tablespoon white sugar
  • 1/2 teaspoon mustard powder
  • 3/4 cup (180ml) vegetable oil
  • 2 teaspoon poppy seeds


Prawn, strawberry & poppy seed salad
  • 1
    Shell and devein prawns, leaving tails intact.
  • 2
    Cook prawns on heated oiled barbecue (or grill or grill pan) until changed in colour.
  • 3
    To make poppy seed dressing, blend or process vinegar, sugar and mustard until combined. With motor operating, gradually add oil in a thin, steady stream. Transfer to small bowl, stir in seeds; season to taste.
  • 4
    Combine salad leaves, strawberries, cheese, onion and half the dressing in large bowl.
  • 5
    Serve salad topped with prawns; drizzle with remaining dressing.

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