Prawn and avocado salad recipe

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serves: 6
Skill: easy
Prep: 15 min

Nutrition per portion

Calories 245 kCal 12%
Fat 22.3g 32%
  -  Saturates 3.5g 18%
Carbohydrates 2.1g 12%
  -  of which Sugars 1.3g 1%
Protein 9.3g 19%
Salt 1.02g 17%
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  • A straight-forward and traditional recipe for a delicious Christmas starter


    • For the sauce:
    • 4 level tablespoons mayonnaise
    • 1 tablespoon tomato ketchup
    • Finely zested rind 1 lemon
    • Dash of Tabasco sauce
    • Salt and ground black pepper
    • For the prawns:
    • Juice of 1 lemon
    • 3 tablespoons olive oil
    • 1 tablespoon chopped fresh dill
    • 2 avocados, stoned, peeled and sliced
    • 300g packet of cooked and peeled king prawns


    • To make the sauce: Mix together the mayonnaise, ketchup, lemon rind and Tabasco sauce with the seasoning.

    • Pour lemon juice into a bowl and mix in olive oil and dill, then add avocado and stir to coat in the dressing. Stir in prawns

    • To serve: Spoon some of the prawn and avocado mixture on to each plate, arrange a few lambs’ lettuce leaves on top, and then spoon on some of the sauce

    • Garnish with lemon slices and sprigs of dill, and then grind black pepper over the top

    • Serve immediately

    Top tip for making Prawn and avocado salad

    Not suitable for freezing.Prepare ahead: The sauce can be made aday in advance and kept in a covered bowl in the fridge. The prawn and avocado mixture can be made 2-3 hours ahead and kept in a covered bowl in the fridge.

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