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Avocado and prawn salad recipe

Avocado and prawn salad recipe

37 ratings

This super salad is made with avocado and prawns and topped with a tarragon dressing and lemon crumbs. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 181 calories / serving
  • Healthy


  • 3 tbsp extra virgin olive oil
  • 50g fresh breadcrumbs
  • 1 lemon, zested and juiced
  • ½ tsp Dijon mustard
  • ¼ bunch tarragon, leaves roughly chopped
  • 1 x 80g bag watercress or lamb’s lettuce
  • 3 spring onions, thinly sliced, to serve
  • 2 x avocados, peeled and sliced
  • 18 fresh or frozen, cooked tiger or jumbo king prawns (defrosted if frozen)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    3g 16%
  • Sugars

    1g 1%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 5.3g Protein 3.2g Fibre 2.8g


  1. Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Tip into a bowl, season and stir through the lemon zest.
  2. In a separate bowl make the dressing: mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning
  3. Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and scatter with lemon crumbs.

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