Nothing captures an Australian summer quite like fresh seafood and vibrant seasonal fruit. This prawn kiwi summer salad brings them together in a refreshing combination that’s light, colourful and bursting with flavour.

Sweet, succulent prawns pair beautifully with juicy kiwifruit, crisp salad leaves and a bright citrus dressing, creating a dish that’s equally suited to a relaxed lunch or effortless entertaining. It’s proof that a handful of fresh ingredients can produce something truly memorable.

As a chef and clinical nutritionist, I love recipes that celebrate seasonal produce while delivering plenty of colour, texture and nourishment in every bite.

Why you’ll love this recipe

• Ready in under 20 minutes
• High in protein
• Rich in vitamin C
• Fresh and vibrant
• Perfect for entertaining
• Gluten free
• No complicated cooking
• Ideal for summer lunches

Therapeutic notes

Prawns

Prawns are an excellent source of lean protein while naturally providing selenium, iodine and vitamin B12, nutrients that support thyroid function, energy production and immune health.

Kiwifruit

Kiwifruit is exceptionally rich in vitamin C and dietary fibre. It also contains the natural enzyme actinidin, which may help support protein digestion.

Leafy greens

Mixed salad leaves contribute folate, vitamin K and antioxidants while adding freshness and texture.

Citrus dressing

Fresh lemon or lime juice brightens the salad while complementing both the seafood and the sweet-tart kiwifruit.

Chef’s tips

• Use freshly cooked Australian prawns whenever possible.
• Choose kiwifruit that are just ripe—they should yield slightly when gently pressed.
• Dress the salad immediately before serving to keep the leaves crisp.
• Chill the serving platter for an extra-refreshing summer meal.
• Finish with toasted macadamias or almonds for added crunch.

Frequently asked questions

Can I use green or gold kiwifruit?
Yes. Both varieties work beautifully. Green kiwifruit offers a brighter tartness, while gold kiwifruit is sweeter and less acidic.

Can I prepare this salad ahead of time?
Prepare all the ingredients in advance, but assemble and dress the salad just before serving.

Can I use frozen prawns?
Yes. Thaw them completely, pat dry and chill before adding them to the salad.

What herbs pair well with prawns and kiwi?
Mint, coriander, dill and chives all complement the fresh flavours beautifully.

Nutrition highlights

• High protein
• Rich in vitamin C
• Source of iodine
• Gluten free
• Dairy free
• Mediterranean-style
• Summer entertaining

Created exclusively for Zespri SunGold™ Kiwifruit, this vibrant summer salad celebrates one of nature’s most nutritious fruits. Exceptionally rich in vitamin C and naturally low on the glycaemic index (GI), Zespri SunGold kiwifruit adds tropical sweetness, antioxidants and a burst of sunshine to every bite.

Recipe developed and food styled by Chef Sam Gowing. Photography by Nelly le Comte.

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Prawn and kiwi summer salad

Recipe by Samantha Gowing

• Total Time1 hour 15 minutes
• YieldServes 4
• DietGluten Free

A fresh prawn kiwi summer salad with vibrant seasonal ingredients and a zesty citrus dressing. Perfect for warm-weather dining.

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Print Recipe

Ingredients

Salad

2 Zespri SunGold Kiwifruit, peeled, very finely sliced

500g green king prawns, cooked, peeled, deveined and sliced in half lengthways

1 cup assorted sprouts – snow pea tendrils, mung bean, bean shoots

200 grams mixed lettuce leaves, washed, dried

2 birds-eye chillies, seeds removed and chopped

1 small red onion, finely chopped

2 tbsp. finely chopped parsley

Dressing

1/3 cup extra virgin olive oil

2 lemons, juice and zest

Salt and freshly ground black pepper

Herbed Quinoa

1 cup white quinoa

2 cups water

Pinch salt

1/4 cup mixed herbs, finely chopped

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Instructions

1. Cook the quinoa. Place the quinoa in a fine sieve and rinse thoroughly under cold running water, rubbing the grains gently between your hands to remove their natural bitter coating.
2. Bring the water to the boil in a medium saucepan. Add the rinsed quinoa, salt and olive oil.
3. Reduce the heat to low, cover and simmer for 20–25 minutes, or until the grains are tender and the tiny germ has unfurled.
4. Remove from the heat. Place a clean tea towel over the saucepan and replace the lid. Allow the quinoa to stand for 5–10 minutes to absorb any remaining moisture, then fluff gently with a fork.
5. Assemble the salad In a large bowl, combine the cooked king prawns, cooked quinoa, sprouts, lettuce, chilli, red onion and parsley.
6. Pour over half the dressing and gently toss until everything is evenly coated.
7. Arrange the salad on a large serving platter and nestle the Zespri™ SunGold™ kiwifruit slices throughout.
8. Drizzle with the remaining dressing, season with freshly cracked black pepper and a pinch of salt, then serve immediately.

Notes

• Use freshly cooked Australian prawns whenever possible.
• Choose kiwifruit that are just ripe—they should yield slightly when gently pressed.
• Dress the salad immediately before serving to keep the leaves crisp.
• Chill the serving platter for an extra-refreshing summer meal.
• Finish with toasted macadamias or almonds for added crunch.

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• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Seafood
• Method: Salad
• Cuisine: Modern Australian