Prawns and Cashews in Pineapple with Tarragon Dressing

prawns and cashews in pineapple with tarragon dressing

Prawns and Cashews in Pineapple with Tarragon Dressing

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Served in the pineapple shells, this impressive salad is ideal for a summer lunch or buffet.
Servings: 4
Calories: 496


  • 2 small fresh pineapples with nice green tops
  • 8 oz cooked peeled prawns
  • 4 oz roasted unsalted cashew nuts
  • 2 sticks of celery thinly sliced
  • 4 tbsp lemon juice
  • 1 egg
  • 2 tbsp caster sugar
  • 1 tbsp tarragon vinegar
  • 2 tsp chopped fresh tarragon
  • 4 floz whipping cream


  • Cut the pineapples carefully in half lengthways, leaving their green tops attached.
  • Cut out the pineapple flesh carefully, leaving a 5 mm ( 1/4 inch) border of flesh on the inside of the shell. Remove the cores and cut the flesh into bite-sized pieces.
  • Put the chopped pineapple into a bowl, along with the prawns, cashew nuts and celery. Pour in the lemon juice and mix well. Divide the mixture equally between the pineapple shells, and chill them in the refrigerator.
  • In a heat-proof bowl, whisk together the egg and sugar. Stand the bowl over a pan of simmering water, and whisk in the vinegar and tarragon. Continue whisking until the mixture has thickened.
  • Remove the bowl from the heat and allow to cool completely, whisking occasionally.
  • When completely cold, whip the cream until it is just beginning to thicken, then fold it into the dressing mixture.
  • Pour the cream dressing over the salad in the pineapple shells and serve.
  • Whisking the egg and sugar dressing can be done with an electric mixer. It will not then be necessary to whisk the dressing over a pan of hot water.
Calories: 496 kcal
Carbohydrates: 68 g
Protein: 22 g
Fat: 18g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 703 mg
Potassium: 847 mg
Fiber: 6 g
Sugar: 51 g
Vitamin A: 808 IU
Vitamin C: 236 mg
Calcium: 102 mg
Iron: 2 mg
Ingredients Fish & Seafood, Prawn
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