Honeydew and prawn salad

Honeydew and prawn salad

(1) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This colourful creation is best enjoyed on a balmy evening with a chilled glass of wine.

Featured in
Salad recipes, Prawn recipes


  • 80ml (1/3 cup) rice wine vinegar
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 (about 1.2kg) honeydew melon
  • 1kg cooked large king prawns, peeled leaving tails intact, deveined
  • 2 ripe mangoes, cheeks removed, peeled, cut into thin wedges
  • 1/2 red onion, thinly sliced
  • 1 bunch fresh mint, leaves picked


  • Step 1
    Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Cook for 3-4 minutes or until the syrup thickens. Set aside for 15 minutes to cool slightly.
  • Step 2
    Meanwhile, cut the honeydew in quarters lengthways and deseed. Peel and cut into 1cm-thick wedges.
  • Step 3
    Combine honeydew, prawns, mango, onion and mint in a bowl. Season with pepper and divide among serving bowls. Drizzle over dressing to serve.

  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1754 kj


  • 3g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 44g


  • 304mg


  • 899.62mg


  • 49g

    Carbs (sugar)

  • 49g

    Carbs (total)

All nutrition values are per serve


Honeydew melons don’t continue to ripen once picked, so it’s important you choose carefully when buying. Select firm melons with a clean skin and a sweet aroma. Also, go for melons that feel quite heavy for their size – this indicates a high juice content.

  • Author: Michelle Southan
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


Please enter your comment!
Please enter your name here