Herby Grilled Prawn Salad with Dairy-Free Green Goddess Dressing

Gluten-Free, Dairy-Free, High-Protein, Gut-Friendly, Hormone-Supportive, Blood Sugar Balancing, Skin-Supportive, Thyroid-Friendly, Anti-Inflammatory, Nutrient-Dense

This Dairy-Free Green Goddess Grilled Prawn Salad is a fresh, protein-rich meal designed to support gut health, hormone balance, and sustained energy. The creamy Green Goddess dressing blends parsley, basil, scallions, avocado, lemon juice, and garlic for a dose of plant-based fats, antioxidants, and minerals. Anchovies provide subtle umami along with omega-3s and iodine to support thyroid and hormone health. Grilled romaine or raw, if you prefer adds smoky crunch and hydration, while charred corn brings natural sweetness and fibre to support digestion. Wild shrimp offers a lean, complete protein rich in selenium and B12 for energy and immune support. Creamy avocado contributes healthy fats and potassium to regulate blood sugar and hormone function. Cucumber ribbons add hydration and a refreshing bite, while optional toppings like chili flakes, cherry tomatoes, or microgreens bring even more colour, texture, and nutrients.

Ingredients

Serves 3–4

For the Dairy-Free Green Goddess Dressing

6 scallions, roots removed

1 cup fresh parsley leaves

1 cup fresh basil leaves

½ ripe avocado

2 tsp anchovy paste

⅓ cup fresh lemon juice

⅓ cup red wine vinegar

3-4 cloves of garlic

¼ cup extra virgin olive oil

2–4 tbsp filtered water, to thin

1½ tsp sea salt

½ tsp cracked black pepper

Zest of ½ lemon

For the Salad

4 small heads romaine lettuce, halved or chopped (grilled or raw)

3 ears corn, husks removed

1 lb jumbo wild prawns, peeled and deveined

1 tsp sea salt

½ tsp cracked black pepper

1 ripe avocado, sliced

1 medium cucumber, shaved into ribbons

1 cup cherry tomatoes, halved

Handful of fresh herbs (basil, dill, or chives), for garnish

Chili flakes, microgreens, or grilled lemon wedges

Method

In a blender or food processor, combine scallions, parsley, basil, avocado, anchovies, lemon juice, red wine vinegar  garlic, olive oil, sea salt, and pepper. Blend until smooth and creamy, adding water 1 tablespoon at a time to thin as needed. Taste and adjust seasoning. Set aside or refrigerate.

Preheat the grill or grill pan to medium-high. Brush corn lightly with olive oil and grill for 8–10 minutes, turning occasionally, until lightly charred. Let cool, then slice kernels off the cob. If grilling romaine, brush halved heads with olive oil and grill cut side down for 1–2 minutes until lightly charred. Season prawns with sea salt and pepper, then grill for 2–3 minutes per side until pink and cooked through. Set aside. On a large platter or individual plates, arrange romaine, grilled corn kernels, cucumber ribbons, cherry tomatoes, and avocado. Top with grilled prawns. Drizzle generously with Green Goddess dressing and sprinkle with fresh herbs.

Serving Suggestions

Serve with roasted sweet potato wedges or a slice of gluten-free sourdough for a complete meal.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist