Prawn, Rockmelon & Watercress Salad

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6
Servings

30m
Prep Time

0m
Cook Time

30m
Ready In

Recipe: #31199

December 26, 2018

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (273.2 g)
Calories 213.8
Total Fat - 8.6 g
Saturated Fat - 2.3 g
Cholesterol - 216.9 mg
Sodium - 1041.8 mg
Total Carbohydrate - 6.5 g
Dietary Fiber - 0.6 g
Sugars - 4.1 g
Protein - 26.5 g
Calcium - 211.8 mg
Iron - 0.5 mg
Vitamin C - 17.7 mg
Thiamin - 0.1 mg

Step 1

To make dressing, combine ll ingredients in a small jug and whisk well to combine.

Step 2

Cut rockmelon in half and scrape out seeds and peel and cut the rockmelon into thin slices.

Step 3

Peel prawns, leaving tail intact (personally I would remove tails) and devein the prawns and transfer to a bowl.

Step 4

Rinse mand drain watercress well and then pick leaves from the stems; you will needs 3 cups of leaves and then add the watercress to the prawns and onion and toss gently to combine.

Step 5

To serve - arrange melon on a serving plate and top with prawn mixture and spoon over drassing and sprinkle with the fetta.

Step 6

TIP - salad ingredients can be prepared up to several hours ahead but keep covered, seperately in the fridge. Toss together just before serving or if you prefer, you can replace watercressw with baby rocket leaves. Cut down on prep time by buying prawns peeled and de-viened, you would need to buy about 700 grams to 750 grams.