Prawn Avocado Salad

5 from 1 vote

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

Cook Time0

Total Time15

Course: Salad

Cuisine: Australian

Keyword: avocado, prawn, shrimp

Difficulty: Easy

Diet: dairy free, Gluten free, Keto, Low Carb, Paleo, Whole30

Servings: as a main

Calories: 393kcal

Author: Anastasia Papapetros

Ingredients

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

Metric - Imperial

Instructions

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.

Video

Nutrition