Prawn and avocado salad

Prawn and avocado salad recipe by Susie Stevens

Prawn and avocado salad looks great and tastes sensational

Prawn and avocado salad is one of the great tastes in the world – in my opinion. And it’s so easy to make. I love this with fresh crusty bread.

Living in Sydney, we usually buy our prawns at the Sydney Fish Markets. However, Balmain also has an excellent fish shop, Balmain Blu.


12 cooked prawns
1 avocado
2 handfuls of baby rocket
10 cherry tomatoes
slithers of sliced Spanish onion or 2 spring onions (shallots)

Salad dressing

1 tablespoon mayonnaise (low fat if you prefer)
1/2 tablespoon Dijon mustard
juice of half lemon (if not juicy, add juice of whole lemon)


Peel the prawns and place on a bed of rocket. Cut cherry tomatoes in half and add to salad. Add avocado pieces and slithers of onion or sliced shallots. Drizzle dressing over and serve with crusty bread.

Note: A glass of fresh, light Riesling or sparkling wine (a good bubbly) with this dish makes the perfect lunch.

I have seen this recipe used with watercress. It’s an option that works.


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