Ah, who doesn't love a classic? Prawn Avocado Salad is one of those classic recipes that can be enjoyed all year round but is often a particular summer favourite. It's a simple salad that makes a big impact with its handful of ingredients that work together in perfect harmony.
This prawn and avocado salad recipe is easy to prepare and requires minimal effort, ideal for when you're entertaining in the summertime.
The freshness of the prawns is the main star of this dish, and when matched with the creaminess of the avocado, plus a good hit of zesty lemon, it's an unbeatable combination that will have everyone coming back for more.
If you're looking for an easy way to prepare and serve a delicious salad that captures the taste of summer, then this delicious prawn salad is the answer.
This prawn and avocado salad has been on our table many a time! The last time it was served at a girly lunch with our Smoked Trout Salad, our Smoked Salmon Salad and our Grilled Tuna Salad.
For a light lunch or dinner, serve the salad with some crusty sourdough bread. For casual family dinners, serve it with some fish and chips.
It makes an elegant entrée if you serve it in crystal bowls and top it off with a sprinkle of smoked paprika, some lemon wedges, and dill sprigs.
For an elegant dinner, serve it alongside a gourmet seafood platter; for casual entertaining, such as potlucks or barbecues serve it with grilled meats or chicken or more seafood.
Not only is this salad easy to make, but it's also a great way to get your daily dose of healthy fats and protein.
Prawns are packed with healthy omega-3 fatty acids, which can help reduce inflammation, improve cholesterol levels, and promote heart health.
Avocado, on the other hand, is a great source of fibre, monounsaturated fats, and vitamins, all of which help keep your body functioning optimally.
You can also amp up the nutrition content by adding in some extra greens, such as spinach or kale.
Is a Prawn Just a Big Shrimp?
Prawns and shrimp may look very similar, but they are two distinct species. Prawns are usually larger, have sweeter-tasting flesh, and feature three pairs of pincers.
Shrimp, on the other hand, boast more varieties, bendier shells, and only one pair of clawed legs. Salt-water shrimp are more widely available in grocery stores, while most prawns come from fresh-water.
So, while they may be easy to mix up, just remember that prawns are bigger and have more pincers than shrimp.
You Will Need...
How to Cook Green Prawns
Cooking green prawns is easy, so there is no need to panic if you need to cook your own prawns. For this prawn avocado salad, you can either boil or stem them.
To boil them - Bring a big pan of water with salt to a rolling boil, toss in the prawns, and let them simmer until they turn pink (3-4 minutes). Drain them, and they are ready!
To steam them - Pop a plate (or some baking/parchment paper) in your steamer and place the peeled prawns on top. Cover, then steam for around four minutes till they turn pink and are cooked through.
How to Make This Shellfish Salad
Step 1 - Prepare the Prawns
Peel and devein your cooked prawns, and rinse well in a colander under cold running water. Leave them in the colander to drain well.
Place your shrimp/prawns in a mixing bowl season then add the lemon juice and olive oil.
Mix well to combine, and pop them in the fridge while you get your avocado ready.
If you need step-by-step instructions on how to peel and devein prawns or shrimp, don't stress; head over to our "how to peel and devein a prawn" post instead!
Step 2 - Fan Avocado
Wash the avocado, remove the pit and peel, then place the avocado halves on a plate.
Thinly slice the avocado halves.
Gently push your avocado slices on the diagonal to fan them out.
Season your avocado and squeeze lemon juice on top to prevent browning.
Step 3 - Assemble Your Prawn and Avocado Salad
Mix your marinated shrimp/prawns and then arrange them on top of your fanned avocado.
Serve immediately or chill in your fridge for no more than half an hour before serving.
People Also Ask
You can swap the prawns for shrimp in this salad, so long as you choose ones that are on the larger side.
I like to buy seafood no more than a day before I plan on using it. You can either buy shrimp that has already been cleaned for your or clean and peel them the day before and store them covered in your fridge.
As avocado browns easily, I recommend cutting it and adding some lemon juice to it just before serving.
Pop any leftover salad in an airtight container in the coldest part of your fridge.
Personally, I would not keep any leftovers for more than a day covered in the fridge. They would be great on toasted sourdough with a poached egg and some hollandaise.
- 300 grams avocado (approximately 2 large or 11 ounces)
- 1 kg cooked prawns (approximately 24 large or 35 ounces)
- 3 tablespoons lemon juice
- 3 tablespoons olive oil of good quality
- Sea salt and cracked black pepper
- Peel and devein your cooked prawns, rinse well in a colander under cold running water. Drain well in the colander, then place in a bowl.
- Wash avocado, remove the pit and peel, then place the avocado halves on a plate.
- Thinly slice the avocado halves and gently push your avocado slices on the diagonal to fan them out.
- Mix your marinated shrimp/prawns and then arrange on top of your fanned avocado.
- Serve immediately or chill in your fridge for no more than half an hour before serving.
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