A bright, warming dish that feels like summer on a plate
Some dishes just feel right when the sun appears - vibrant, fresh and full of flavour, but still grounding and nourishing. This prawn pil pil warm salad is exactly that.
Inspired by the classic Mediterranean prawn pil pil, this version leans into the brightness of tomatoes, avocado and citrus while keeping the gentle warmth of garlic, turmeric and a little cayenne. It’s a simple combination, but the flavours come together beautifully - juicy tomatoes creating a quick pan sauce, prawns soaking up garlicky olive oil, and creamy avocado softening everything at the end.
Even on hot days when a cold salad might seem appealing, warm food can be far kinder to digestion. Lightly cooked ingredients help support digestive fire rather than dampening it, something that’s particularly important when thinking about women’s health and nourishment.
This dish ticks the salad box while still being warming, satisfying and easy on the stomach. It works just as well for breakfast as it does for a quick lunch or a simple dinner.
To Gather
(Per person)
150g prawns
Small handful of cherry tomatoes
½ a large avocado, cut into chunks
A generous glug of extra virgin olive oil
1 garlic clove, finely grated
¼ tsp turmeric
Small pinch of cayenne pepper
Small handful of fresh herbs
(parsley, chives or watercress work beautifully)
Lime or lemon, for squeezing
Pinch of salt and black pepper
To Do
1. Heat the pan
Place a frying pan over a medium–high heat.
Add a generous glug of extra virgin olive oil.
2. Start the prawns
Add the garlic to the oil and quickly follow with the raw prawns.
Stir gently so the garlic releases its fragrance without burning.
3. Build the quick sauce
Turn the heat down slightly.
Add the turmeric, cayenne and cherry tomatoes. Using the back of a fork, gently squash the tomatoes so they release their juices and begin forming a light, vibrant sauce.
4. Add the avocado
Add the avocado pieces to the pan just to warm through.
Move the prawns around the pan until they are cooked - pink, firm and coated in the garlicky tomato oil.
5. Finish
Remove from the heat and season with salt and pepper.
Scatter over fresh herbs and finish with a generous squeeze of lime or lemon.
Serve immediately while warm.
Serving Ideas
This dish is wonderfully versatile and works with a variety of nourishing bases.
Try serving it with:
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Steamed rice
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Quinoa
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Buckwheat
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A roasted sweet potato
-
Savoury gluten-free pancakes
Cooking grains in bone broth is also a lovely way to add extra nourishment and depth of flavour.
Nutritional Notes
This dish offers a beautiful balance of nutrients:
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High-quality protein from prawns
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Healthy fats from avocado and olive oil
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Anti-inflammatory compounds from turmeric and garlic
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Vitamin C from citrus to support nutrient absorption
A simple dish that feels light, bright and deeply nourishing.
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