I first made this dish when my good friend Yoko was going back home to Japan. Hence the name "sayonara Salad". I tried to add a Japanese touch by adding wasabi to the vinaigrette.


  • 1 kg prawns

  • 200 gm snow peas

  • 200 gm rocket

  • 1.5 large avocados sliced

  • Wasabi Vinaigrette:

  • 1 teas wasabi

  • .25 C (or 60ml) white wine vinegar

  • .25 C (or 60ml) olive oil


  • 1.

    Place all ingredients for vinaigrette into a small jar and shake to combine.

  • 2.

    Shell and devein prawns (tails on - optional)

  • 3.

    Trim snow peas – place in boiling water for 2 mins then plunge in ice cold water.

  • 4.

    Peel and slice avocados

  • 5.

    Place all ingredients into a large bowl and gently toss.

  • 6.

    Drizzle wasabi vinaigrette over the top.


Can be garnished with fresh chives or snowpea sprouts.
.25 C of chopped chives or coriander could be substituted for the wasabi.
To make each serving more substantial - place shredded cos lettuce on the bottom of each plate and then pile the salad on top.
Using ready peeled prawns cuts down on preparation time - but I find the unpeeled prawns more flavoursome (once they're shelled obviously)

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