Prawn and Avocado Salad

How to Make Prawn and Avocado Salad

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1. Pat the prawns dry with kitchen paper. If they are large, cut them in half.

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2. Whisk the olive oil, lime juice, honey, coriander and chilli flakes in a large bowl and season with salt and pepper.

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3. Add the prawns, cucumber, tomatoes and spring onions to the bowl and toss gently.

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4. Halve, stone and peel the avocados, and cut the flesh into chunks. Add to the bowl with the lettuce and fold through carefully.

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5. Taste and adjust the seasoning, and serve at once, with extra lime wedges if you like.

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Tips for Making Prawn and Avocado Salad

• Dry the prawns before dressing them. Wet prawns water down the dressing and leave the salad sloppy.
• Add the avocado last and fold gently. It bruises easily, and the lime juice in the dressing slows its browning.
• Choose avocados that yield slightly to gentle pressure. Rock-hard ones are tasteless, and overripe ones turn to mush.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Prawn and Avocado Salad

• Crusty bread
• Chilled sauvignon blanc
• Lime wedges

Storing & Reheating Prawn and Avocado Salad

Best eaten straight away. The prawns, dressing and vegetables can be prepared 4 hours ahead and kept separately in the fridge; add the avocado just before serving.

Prawn and Avocado Salad FAQ: Common Questions

Prawn and Avocado Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.