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Summer Grilled Peach and Prawn Salad with Creamy Peach Dressing
5 from 7 votes
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Grilled Peach and Prawn Salad

This Grilled Peach and Prawn Salad is brimming with summer flavours. It's full of sweet corn, peppery arugula, red onion, creamy avocado and a dynamite peach dressing. Add feta should you wish!

Course Salad
Keyword Peach, peach salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author Fraiche

Ingredients

Spicy Prawns

  • 24 raw large prawns peeled, deveined, tails removed
  • 2 tablespoons olive oil
  • 1 teaspoon Cajun spice
  • 2 cloves garlic minced
  • 1/2 teaspoon salt

Peach Salad Dressing

  • 1 tablespoon white wine vinegar
  • 3 tablespoons fresh lime juice
  • ¼ cup olive oil or avocado oil
  • 1 cup chopped fresh peaches, peeled
  • 1 tablespoon honey
  • 1 clove garlic minced
  • salt to taste

Salad

  • 6 cups arugula, loosely packed
  • 3 cooked cobs of corn
  • ¼ cup finely sliced red onion
  • 1 avocado sliced
  • 2 large peaches sliced into wedges
  • 3 tablespoons melted butter
  • 1/3 cup roughly chopped cilantro

Instructions

  1. Place the prawns in a medium bowl and add the oil, Cajun spice, garlic and salt. Refrigerate until ready to grill.

  2. Combine all of the dressing ingredients in a blender and blend until smooth.  Heat the grill to medium high.

  3. Grill the cobs of corn directly on the grill on all sides until they are slightly charred, about 3-5 minutes per cob. Set aside to cool on a platter. Brush the peaches with the melted butter and grill the peaches, cut sides down, until grill marks appear.  Remove from the grill and set aside.  Last, grill the prawns on each side until they are opaque and are slightly charred, 3-5 minutes in total, flipping half way through.  Remove from the grill and set aside.

  4. Place the arugula on a large serving platter. Using a sharp knife, cut the kernels off of the grilled corn by holding the cob vertically and cutting down the cob. Sprinkle the corn, red onion and avocado on top of the arugula and top with the grilled peaches and grilled prawns. Garnish with the cilantro scattered on top.  Serve with the salad dressing to taste.