Melon with Prawns & Strawberries

This is a British-style prawn salad where sweet fruit and savory shellfish meet on a bed of gem lettuce, tied together by a fresh strawberry dressing that doubles down on the berry flavor. Melon balls, sliced strawberries, chopped avocado, celery, and cooked prawns get tossed together chilled, making it a gorgeous no-cook starter for a summer lunch or dinner party.

The strawberry dressing is pureed from fresh berries, a touch of sugar, olive oil, orange juice, and parsley. It’s bright, fruity, and barely there in terms of fat, so the natural flavors of the seafood and fruit come through clean.

Lemon juice on the avocado is a small but important step. Avocado browns fast once cut, and if you’re refrigerating the salad before serving, that discoloration will ruin the presentation.

Chef Tips

• Choose a ripe melon by pressing the stem end gently. It should give slightly and smell fragrant.
• Use cooked, peeled prawns so this stays a true no-cook recipe. Cold poached or steamed prawns work best.
• Assemble on individual plates just before serving for the best visual impact. Tossing everything in one bowl ahead of time muddies the presentation.
• Keep all ingredients well chilled. This salad loses its appeal if served at room temperature.

Variations

• Use cantaloupe or honeydew depending on what’s in season and ripe.
• Swap prawns for cold poached lobster or crab for a more luxurious version.
• Add a pinch of chili flakes to the dressing for a sweet-heat contrast.