Prawn, Snap Peas and Nectarine Salad

Prawn Snap Peas Nectarine Salad

The weather was very hot this past week, and I decided to make a fresh cold prawn dish with nectarine. Why nectarine? Because nectarine season is here, and this sweet crunchy fruit is matching well with cooked prawn and snap peas.

Snap peas, also known as sugar snap peas, are not paleo, because they are legumes. I make sugars snap peas very rarely and I can count on one hand how many times I made it in the past year. We like it very much, but we avoid legumes most of the time.

Sugar snap pea’s French name “mangetout” is saying everything about this vegetable, in English translation it means “eat all pea”, because it is an edible pod pea with crunchy pod walls and some small peas in the pod. I just cut them in half for the salad and that is it. It’s also possible to steam or stir-fry them for other food, but it is not necessary for this salad.

I used sweet potato glass noodles which are absolutely paleo. They are very easy to prepare, simply boil 1,5 liter water and just pour it over the noodles and cover with a lid then leave to rest for 6-8 minutes until they are soft. After you have to rinse it under running cold water because this will be a summery cold salad. Don’t overcook the noodles that’s very important, otherwise it will be sticky!

I recommend you to buy fresh cooked prawn at your fishmonger. You have to be sure it’s perfectly fresh, because it will be served cold, without warming. The noodles, coriander, cashews and chili sauce make to Thai style this food. This dish is absolutely light and refreshing on hot days, and we do not have to use our stove and oven, just have to boil water in an electric water boiler, it is not complicated.

Prawn, Snap Peas and Nectarine Salad

Prep Time20 mins
Total Time20 mins
Servings: 2
Author: Andrea


  • 250 gram cooked prawns
  • 100 gram sugar snap peas cut vertically in half
  • 100 gram sweet potato noodles
  • 20 gram cashew nuts roasted
  • 1 spring onion finely sliced
  • 1 big nectarine diced
  • 1 bunch fresh coriander chopped
  • 1 small bunch fresh mint chopped
  • 4 tbsp sweet chili sauce
  • 1 lime juice
  • ½ tsp salt


  • Put dry noodles into big bowl and pour over 1,5 liter boiling water. Leave the noodles to soften in the hot water for 6-8 minutes.
  • When the noodles are soft (but not overcooked!), pour into colander and rinse under running cold water to cool.
  • Mix sweet chili sauce, lime juice and salt in a small bowl to make dressing.
  • Put cooked prawn, halved sugar snap peas, sliced spring onion, diced nectarine to serving plate, pour over with the chili dressing and mix it gently.
  • Add noodles, coriander, mint to the salad bowl, then mix very gently.
  • Sprinkle roasted cashew nuts to the top and serve it.