Recipes by Cullera de Boix

Prawn and citrus salad

Difficulty level: low

Diners: 1

Preparation time: 20'


  • Lettuce mesclun
  • Citrus dust (lemon and orange peel without the white part, dried and ground)
  • 4 white prawns, clean, without the tail skin
  • 3 cherry tomatoes cut in half
  • Truffle oil
  • Black olive powder (dried and ground black olives)
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For the citrus dust: let citrus peels dry completely in a warm place at room temperature. Grind.
For the black olive powder: let black olives dry in the oven at 80°C for 3-4 hours or at room temperature.
Grill the prawns on a griddle.
On a plate, put the lettuce, cherry tomatoes and white prawns, and season with truffle oil, citrus dust and black olive powder.

Citrus with a seafood touch

Xavier Matarrodona suggests a salad with a seafood touch, which is ideal for the winter months

Conventions distance us from salads, when it is cold, but winter is as good a time as any other to enjoy these preparations. If it comes to the salad suggested by the chef of the Cullera de Boix restaurants, Xavier Matarrodona, we have no excuse: its citrus touch is ideal, because the presence of these elements helps us to prevent colds, which are so common during those months. And the combination with prawns and truffle oil is simply sublime. Enjoy your meal!

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