Recipe: Prawn, watermelon and cashew lettuce cups

Elevate your prawns this festive season with this tasty dish from The House of Wellness TV presenter Zoe Bingley-Pullin.   


1-2 baby cos, leaves separated and washed

500g cooked prawns, peeled and deveined

1-2 red chilli’s, sliced

1-2 cups of watermelon, skin removed, finely diced

½  cup cashew nuts, roughly crushed 

½ bunch coriander leaves, chopped

Coconut avocado dressing

1 avocado, skin and pip removed, diced

½ cup coconut milk + extra if needed

1 red chilli, sliced

1 tbsp lime juice

1 clove garlic, crushed

1 tbsp soy/tamari sauce

1-2 tsp fish sauce 

Add water or extra virgin olive oil to thin, if needed 





Step 1. 

To make the dressing, combine all ingredients in a food processor/blender, adding extra coconut milk until desired consistency is reached. Adjust seasoning to suit. Set aside in the fridge.

Step 2.

Combine watermelon, cashews, chilli and coriander in a small bowl. 

Step 3.

Top each lettuce leaf with 1-2 prawns, watermelon mixture and drizzle with coconut avocado dressing. Finish with extra chilli slices and fresh coriander.  

Serves 6-8.