Prawn and avocado salad recipe

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serves: 6
Skill: easy
Prep: 15 min

Nutrition per portion

Calories 275 kCal 14%
Fat 24g 34%
  -  Saturates 4g 20%

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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(347 ratings)
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