Looking for quick and easy recipes? Try this Prawn and avocado salad from Woman's Weekly. If you love salads, you can't get more traditional than this.
A straight-forward and traditional recipe for a delicious Christmas starter
Ingredients
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
WEIGHT CONVERTER
grams
to
cups
Method
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.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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