Prawn and Avocado Salad

Name: Prawn and Avocado Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g cooked king prawns, peeled; 2 avocados, sliced; 1 head cos lettuce, torn; 1 handful fresh dill; 200g cherry tomatoes, halved; 4 tbsp extra-virgin olive oil; juice of 2 lemons; 1 tsp Dijon mustard; salt and pepper to taste

Fresh Queensland prawns with ripe avocado, crispy cos, dill and a tangy lemon dressing. Adding the dressing only right before serving keeps the cos lettuce crisp instead of wilting under the acid.

Total time

15 min

Prep

15 min

Cook

0 min

Difficulty

easy

Cuisine

Australian

gluten-free

Ingredients

500gcooked king prawns, peeled

2avocados, sliced

1 headcos lettuce, torn

1 handfulfresh dill

200gcherry tomatoes, halved

4 tbspextra-virgin olive oil

juice of 2lemons

1 tspDijon mustard

salt and pepperto taste

Instructions

Whisk olive oil, lemon juice and mustard. Season.

Arrange lettuce, tomatoes and avocado in a bowl.

Top with prawns and dill.

Drizzle dressing over just before serving.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

380

Protein

32.3g

Fat

25.2g

Carbs

10.3g

Fiber

6.2g

Sodium

164mg

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