Prawn Peanut Pineapple Salad

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A delicious main meal summer salad, or just part of an incredible poolside feast. Definitely a keeper and you can make it stretch as far as you want.

Inspired by:

recipe updated 8 Jun 2020


  • Lime icon
    2 (200g)
  • Mint icon
    1½ cups (about 40g)
  • Coriander icon
    ½ cup (about 14g)
  • Fresh chives icon
    Fresh chives
    ½ cup (about ½)
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Prawn icon
    600g (about ¾ cup)
  • Pineapple icon
    1 (1360g)
  • Avocado icon
    2 (330g)
  • Garlic clove icon
    Garlic clove
  • Red onion icon
    Red onion
    about ½ unit (68g)
  • Fish sauce icon
    Fish sauce
    42ml (2¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml (3 tbsp)
  • Coconut sugar icon
    Coconut sugar
    20g (about 1½ tbsp)
  • Peanuts icon
    300g (about 2 cups)
  • Baby spinach icon
    Baby spinach
    200g (about 6½ cups)


  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Varoma tray

Step preview

  1. Add garlic clove, red onion, fish sauce, extra virgin olive oil, lime, coconut sugar, mint and coriander to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 15 sec, speed 6
  4. Then add fresh chives and fresh chilli to the dressing
  5. Mix then set aside - approx 3 sec, reverse speed 3
  6. Add peanuts to a clean baking sheet
  7. Bake until fragrant - 15 min, 200°C
  8. Let cool
  9. Add prawns to the varoma tray
  10. Steam - approx 10 min, varoma, speed 3
  11. Stir
  12. Add pineapple, avocado and baby spinach to a clean large serving bowl
  13. Pour dressing into salad
  14. Transfer prawns to salad
  15. Toss with slotted spoon
  16. Serve nuts with salad
  17. Serve immediately
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