Prawn and Avocado Salad

The prawns (or shrimp depending on where you live) take centre stage in this refreshing and delicious salad! I've added some fresh chillies which give this salad a perfect spicy kick.

Let's get straight to the recipe!


28 large cooked prawns shelled deveined
(tails intact)
1 punnet tomato medley sliced in halves
(any type of tomatoes)
2 Lebanese cucumbers
3 cups of mixed salad leaves
1 large avocado sliced
1/4 thinly sliced Spanish onion
1 large mild fresh long chilli sliced thinly
2 tablespoons pepitas

4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard


Step one - Add all dressing ingredients into an empty jar and shake to combine well. Set aside.
Step two - Clean and devein the prawns. Leave the Tails intact.
Step three - Add all the remaining salad ingredients in a bowl and mix well.
Step four - Divide the Salad into 4 bowls.
Step five - Arrange 7 prawns to each salad bowl
Step six - Add 2 teaspoons of pepitas to each bowl.
Step seven - Drizzle dressing over each salad and add a pinch of salt before serving

Serves 4 as a main meal.
Use 4 prawns per person if serving as an entree/starter, 7 as a main.

I like using Australian Tiger Prawns. Not only do they look amazing in a salad but they're tasty and medium in flavour. Perfect for salads!

prawn avocado salade 02 

I'm looking forward to serving lots of prawns this Spring/Summer! YUM!





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