Prawn Salad with Citrus Dressing

Pair with Manzanilla

Manzanilla, a dry white wine, pairs beautifully with this prawn salad and bright citrus dressing. The orange and lime bring out the fresh citrus notes in the Manzanilla, while the wine cuts the fat in the avocado and olive oil, making for a light and refreshing pairing.


225 gr 
Mixed salad leaves
600 gr 
Peeled cooked prawns
Avocados, peeled and sliced
2 Tbsp. 
Chopped walnuts
For the Dressing 
Zest and Juice 
1 Orange
1 Lime
Fresh basil chopped
5 Tbsp. 
Olive Oil


Make the dressing by liquifying the zest and juice of the orange, the juice of the lime, the chopped basil, and the olive oil. Put the salad leaves, prawns, walnuts, and avocado into a bowl, pour dressing over, mix well, and serve.

Beltrán Domecq , Sherry Wines
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Beltrán Domecq , Sherry Wines
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