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Prawn and Avocado Salad
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
1
Whisk olive oil, lemon juice and mustard. Season.
2
Arrange lettuce, tomatoes and avocado in a bowl.
3
Top with prawns and dill.
4
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
Reviews
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★★★★★
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