• We love this Thai prawn, pawpaw and palm heart salad with a citrus dressing. The aromas are intoxicating and it tastes absolutely divine! Pair it with a glass of your favourite wine. 

    Thai prawn, pawpaw and palm heart salad with a citrus dressing

    Serves: 4 - 6
    Cooking Time: 30 minutes



    • juice and zest of 4 limes
    • juice of ½ orange
    • 45ml (3 tbsp) palm sugar
    • 1 red chilli, seeded and sliced
    • handful of red basil leaves
    • 30ml (2 tbsp) fresh mint
    • 2 Thai lime leaves
    • 30ml (2 tbps) fresh ginger, finely chopped
    • 1 fresh lemon grass, trimmed, halved and bruised
    • 5ml (1 tsp) fish sauce
    • SALAD

    • 500g fresh prawns
    • 1 Israeli cucumber, seeded and cubed
    • ½ pawpaw, seeded and cubed
    • 1 x 410g tin palm hearts, drained and cubed
    • 1 avocado, cubed
    • 1 shallot, finely sliced
    • 125ml (½ cup) fresh coriander
    • 60ml (¼ cup) fresh mint
    • 60ml (¼ cup) cashew nuts, toasted
    • 2 limes, halved to serve



    For the dressing, bring the lime juice, zest and orange juice to the boil over medium heat in a small pot. Remove from the heat and add the sugar and stir until it has dissolved, about5 minutes. Return to the heat if the sugar is not dissolving.


    Using a pestle and mortar lightly crush the chilli, herbs, lime leaves, ginger and lemon grass.


    Stir the lemon grass mixture into the palm sugar mixture and allow to infuse for about 1 hour.


    Stir in the fish sauce to season. Strain and discard the solids.


    For the salad, toss to combine all of the ingredients, except for the limes, in a large mixing bowl and add just enough dressing to coat the ingredients.


    Divide the salad between individual serving bowls and drizzle with the remaining dressing. Add the limes and serve.