Prawn & Melon Salad

By á-40222

Modern Australian, a nice light lunch or side dish

Ingredients

• Dressing:
• 1 rockmelon peeled, seeded and cut into large pieces
• 1/2 bunch celery, young centre stalks and leaves finely sliced
• 2 cups parsley sprigs, plus extra for garnish
• 2 eschallots, finely sliced
• 1 kg cooked peeled, deveined prawns with tails intact
• 1/3 cup good quality egg mayo
• 1/4 cup creme fraiche or sour cream
• zest and juice of 1 lemon or lime
• 2 tsp honey
• salt & pepper

Preparation

Step 1

Combine rockmelon with remaining salad ingredients and toss gentle to mix

Stir mayonaise, creme fraiche, zest, juice and honey together and season to taste

Stir through salad and garnish with extra chopped parsley

Serve immediately with crusty bread