Seafood salad with strawberries

Light, refreshing and low in calories, this summer salad is quick to make and satisfying to eat.

Serve as an accompaniment to a barbecue dinner or eat alone with flatbread for a light and tasty lunch.

Serves: 4                                                           Prep: 25 minutes

You’ll need:

  • 450g (1lb) strawberries, hulled, halved, larger ones quartered
  • 500g (1lb 2oz) watermelon, peeled, seeds discarded, cut into cubes
  • ¼ cucumber, skin partly peeled away, deseeded, diced
  • 1 little gem lettuce, thickly sliced
  • 180g pack frozen cooked and peeled prawns, defrosted, rinsed with cold water, drained
  • ½ x 60g pack baby kale leaves
  • 50g (2oz) pomegranate seeds

For the dressing

  • 1 lime, grated rind and juice
  • 3 tablespoons avocado oil or light olive oil
  • ½-1 large mild red chilli, deseeded, finely chopped, to taste
  • Handful fresh mint, finely chopped
  • Little salt and freshly ground black pepper


  1. Add strawberries, watermelon, cucumber, lettuce, prawns, kale and pomegranate seeds to a large shallow bowl and gently toss together with two spoons until ingredients are mixed.
  2. In a small bowl, fork together lime, avocado oil, chilli, mint and salt and pepper until well mixed. Drizzle over the salad and serve with warmed flatbreads.

Cook’s tip

For a different flavour, substitute mint and prawns for goats cheese and chopped coriander – a great alternative if you don’t like to eat fish!


Recipe by: Seasonal Berries  

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Rachel - Silversurfers Assistant Editor

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