Lemon Basil Prawn Salad

Are you looking for a delicious, nutritious, and easy-to-prepare meal that you can make ahead of time? Look no further! This Lemon Basil Prawn Salad is the perfect solution for a satisfying lunch that’s both healthy and full of flavor. Made with fresh prawns, wholesome quinoa, and our vibrant lemon pesto, this salad is sure to become a staple in your meal prep routine.

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Why You’ll Love This Recipe

Fresh and Flavorful: The combination of succulent prawns, nutty quinoa, and our homemade lemon basil pesto creates a symphony of flavours in every bite. The lemon juice in the pesto adds a zesty brightness that complements the other ingredients perfectly.

Healthy and Nutritious: Packed with protein from the prawns and quinoa, this salad is a balanced meal that will keep you energized throughout the day. Quinoa is a great source of plant-based protein and fibre, while prawns provide lean protein and essential vitamins and minerals.

Perfect for Meal Prep: This salad can be made the night before and stored in the refrigerator, making it an ideal option for a hassle-free lunch. The ingredients hold up well, so you won’t have to worry about it becoming soggy or losing its texture.

Versatile and Customizable: Feel free to add your favorite vegetables or swap out ingredients based on what you have on hand. This recipe is incredibly flexible, allowing you to tailor it to your tastes and dietary preferences.

Lemon Basil Prawn Salad

Recipe by Colleene Wink


Prep time


Cooking time




  • 200g fresh prawns, peeled and deveined

  • 1 cup quinoa

  • 2 cups water or vegetable broth

  • 1 cucumber, diced

  • 1 red bell pepper, diced

  • 1/4 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • Juice of 1 lemon

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons basil pesto

  • Salt and pepper to taste


  • Rinse the quinoa under cold water in a fine mesh strainer.
  • In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
  • Remove from heat and let it cool completely.
  • Heat a skillet over medium heat and add a little olive oil.
  • Cook the prawns for 2-3 minutes on each side, or until they are pink and cooked through.
  • Remove from heat and let them cool.
  • In a large bowl, combine the cooked and cooled quinoa, diced cucumber, diced red bell pepper, cherry tomatoes, chopped red onion, and chopped parsley.
  • Add the cooked prawns to the salad.
  • In a small bowl, whisk together the lemon juice, extra virgin olive oil, basil pesto, salt, and 
  • Drizzle the dressing over the salad and toss everything together until well combined.
  • Cover the salad and refrigerate it overnight.  When ready to serve, give the salad a good stir and adjust seasoning if needed. You can also sprinkle some extra parsley on top for garnish.

Nutrient Powerhouse

This Lemon Basil Prawn Salad is not only a treat for your taste buds but also a powerhouse of nutrients. It’s an excellent choice for those who want to enjoy a flavorful and healthy meal without spending too much time in the kitchen. Whether you’re packing it for lunch at work or enjoying it at home, this salad is sure to become a favorite in your culinary repertoire.

Give this recipe a try and let us know how you like it! Share your variations and ideas in the comments below. Happy cooking!

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