Friday, 17 July 2015

Prawn and Chorizo salad

I love warm salads, that mixture of the hot with the cold leaves and dressing which just entices you to dig in (and is really difficult to resist for 5 minutes while you take a photo).  This is no exception and contains two of my favourite ingredients; chorizo and prawns.

I add no oil to the dressing because plenty of fat comes out of the chorizo while you cook.  Adding more oil is unnecessary.

Prawn and Chorizo Salad - Serves 1

100g, 4oz Prawns (I used cooked king prawns but this would be delicious made with raw prawns)
50g, 2oz Chorizo chopped into small chunks
5 small or cherry tomatoes
A couple of handfuls of mixed salad leaves
1 tsp white wine or sherry vinegar


Dry fry the chorizo in a non stick frying pan until the fat starts to run and it starts to brown.

Prep the salad leaves and tomatoes.

Add the prawns to the pan and warm through (if using raw prawns cook for a bit longer until pink).

Put the prawns and chorizo onto the salad.  Taking the pan off the heat, add the vinegar to pick up the chorizo juices then drizzle these over the salad.



  1. What a great salad! Aside for the wonderful simplicity of it, the combination of shrimp and chorizo sound scrumptious!


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