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Prawn and Avocado Salad

Prawn and Avocado Salad

A vibrant and refreshing Prawn and Avocado Salad that combines the snappy texture of prawns with the buttery smoothness of ripe avocados, enhanced by a zesty citrus dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh prawns, peeled, deveined, and cooked
  • 2 large ripe avocados, peeled and cubed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped finely
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)

Method
 

  1. Prepare the prawns by boiling them in salted water for 2-3 minutes until pink and opaque, then place in an ice bath.
  2. In a small bowl, combine olive oil, lime juice, minced garlic, salt, pepper, and red pepper flakes. Whisk until emulsified.
  3. Cut cherry tomatoes in half and finely dice the red onion. Dice the avocados into one-inch chunks.
  4. In a large mixing bowl, combine cooked prawns, halved tomatoes, and diced red onion. Pour half of the dressing over and toss gently.
  5. Add avocado chunks and fresh cilantro to the bowl. Drizzle remaining dressing over the top and fold gently to combine.
  6. Serve immediately for the best flavor and texture.

Notes

Use fresh citrus for the dressing. Ensure prawns are dry before adding dressing. Chill serving bowls for a refreshing experience.