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Prawn and avocado salad

(48 ratings)

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Prawn and avocado salad
Prawn and avocado salad
  • Serves: 6

  • Prep time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe 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

Not suitable for freezing. Prepare ahead: The sauce can be made a day 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.

Method

  1. To make the sauce: Mix together the mayonnaise, ketchup, lemon rind and Tabasco sauce with the seasoning.
  2. 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
  3. 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
  4. Garnish with lemon slices and sprigs of dill, and then grind black pepper over the top
  5. Serve immediately

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 275(kcal)
  • Fat 24.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(48 ratings)

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