Prawn Salad with Avocado is a light and refreshing dish that perfectly balances tender prawns with the creamy richness of avocado. Tossed in a zesty citrus dressing and paired with crisp greens, this salad is both satisfying and healthy, making it ideal for a quick lunch or a sophisticated starter. The natural sweetness of the prawns and the buttery texture of the avocado come together beautifully for a dish that’s as vibrant as it is delicious.
Ingredients
For the Salad:
- 1 lb (450 g) cooked prawns, peeled and deveined
- 1 large avocado, diced
- 4 cups mixed salad greens (e.g., arugula, spinach, or romaine)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 2 tbsp fresh cilantro or parsley, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime or lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or agave syrup
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lime or lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the Salad:
- In a large salad bowl, combine the prawns, avocado, salad greens, cherry tomatoes, red onion, and cilantro or parsley.
- Toss with Dressing:
- Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve:
- Divide the salad among individual plates or serve it family-style. Garnish with extra cilantro or a wedge of lime for added freshness.
