• 2 limes
  • 6 tbs sunflower oil
  • 1 clove of garlic, finely chopped
  • 1 ts raw demerara or brown sugar
  • ½ sprig of fresh mint (15 g)
  • Sea salt and freshly ground black pepper
  • ½ head of both red and green Salanova® Oak and Butter
  • 125 g bean sprouts
  • 1 cucumber, sliced
  • 250 g grilled prawns
  • 1 fresh red chili pepper, deseeded and finely sliced

Author of this recipe

Salanova® Lovers

Salanova® Lovers

Grower / producer

Salanova® makes lettuce easy! It is a name that stands for fresh, easy-to-prepare lettuce with big tasting baby-sized leaves. With just one cut your Salanova lettuce falls apart into numerous... Read more
Total votes: 158

Try this surprisingly fresh green Salanova® salad with tender prawns and a lime-mint dressing. Planning a BBQ? Serve the salad as an accompaniment to grilled prawn skewers.


1 Finely grate the zest of one lime and then squeeze it. Blend the juice with the oil, garlic, sugar and half the mint leaves in a blender to make a smooth dressing. Add the lime zest and season to taste with salt and pepper. 

2 Remove ½ the core from the lettuce heads with the Salanova® cutter or cut half a circle around the core with a knife. Wash and dry the leaves and toss them in a large bowl. Add the rest of the mint leaves, bean sprouts, cucumber, grilled prawns and red chili pepper and mix well. Drizzle on the dressing. Cut the other lime into wedges and scatter over the salad.

Plenty of time? Make your own grilled prawn skewers! Preheat a grill pan (or BBQ). Mix the following ingredients in a big bowl: 250 g cleaned prawns, chopped green parts of one spring onion, 2 cloves of garlic, finely chopped, 2 ts grated fresh ginger, 1 ts chili pepper, 1 ts sea salt, 1 ts sunflower oil. Pre-soak bamboo skewers in water for 30 min. Skewer the prawns, then grill for 2-4 minutes per side or until pink. Serve immediately with the Salanova® salad.

Tips from the author

Serving tip
Like a crunchy bite? Add a handful of roughly chopped cashew nuts. 

Storage tip
Use the Salanova® cutter to cut only half the core, so that the other leaves stay attached to the core. Keep the remaining half head of Salanova® in a plastic bag in the fridge for later.

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