Griddled prawns and avocado salad recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 500 kCal 25%
Fat 28g 40%
  -  Saturates 5g 25%
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  • Parsley and dill bring a wonderful flavour to this healthy prawn and avocado salad. A sprinkling of bulgar wheat ensures this meal will keep you full for longer


    • 100g bulgar wheat
    • 4 thin spring onions, trimmed and finely chopped
    • 6 Kalamata olives, stoned and chopped
    • About 100g Piccolo cherry tomatoes, quartered
    • 2 handfuls of fresh flat-leaf parsley leaves
    • 1 handful of fresh dill sprigs
    • 1-2 tbsp lemon juice
    • 1 small avocado, peeled, stoned and sliced
    • 2 tbsp olive oil
    • 150g raw prawns
    • Salt and ground black pepper


    • Rinse the wheat. Put it in a bowl and cover with about 100ml (3½fl oz) boiling water and leave for 5-10 mins.

    • Add the spring onions, olives, tomatoes, herbs, lemon juice, sliced avocado and half the oil. Stir together gently.

    • Coat the prawns in the rest of the oil and cook them for a few mins on a hot griddle (or hot wok or frying pan) until they turn pink all over.

    • Divide the salad between 2 bowls, top with the prawns and season well.

    Top tip for making Griddled prawns and avocado salad

    Roughly chop the herbs and add some mint leaves for extra freshness.

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