Prawn Avocado Salad
Ah, who doesn't love a classic? Prawn and Avocado Salad is one of those classic recipes that can be enjoyed all year round but is often a summer favourite.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Australian
Keyword: avocado, prawn, shrimp
Difficulty: Easy
Diet: dairy free, Gluten free, Keto, Low Carb, Paleo, Whole30
Servings: 4 as a main
Calories: 393kcal
- 300 grams avocado (approximately 2 large or 11 ounces)
- 1 kilogram 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. Season then add the lemon juice and olive oil and mix well to combine. 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.
Calories: 393kcal | Carbohydrates: 9g | Protein: 36g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 315mg | Sodium: 1421mg | Potassium: 658mg | Fiber: 5g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 1mg