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Clementine and avocado prawn cocktail recipe

Clementine and avocado prawn cocktail recipe

77 ratings

Sweet, fresh and zesty, this twist on the classic prawn cocktail is the best way to get your festivities underway. The sweetness from the clementines provide a complimentary taste to meaty tiger prawns and the creamy avocado. See method

  • Serves 6
  • 20 mins to prepare
  • 260 calories / serving
  • Healthy
  • Gluten-free


  • 7 clementines, 1 zested and juiced
  • 1½ tbsp 50% less fat crème fraîche
  • 1 lime, finely zested and juiced (you need 2 tbsp)
  • 1 tsp clear honey
  • 3 tbsp extra-virgin olive oil, plus extra for greasing
  • 5g fresh chives
  • 2 Sweet Gem lettuce, trimmed and roughly chopped
  • 2 large ripe avocados, roughly chopped
  • 2x150g packs Tesco Finest cooked and peeled black tiger prawns
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    4g 21%
  • Sugars

    5g 5%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 6.4g Protein 10.4g Fibre 1.3g


  1. In a small bowl, whisk together the clementine juice, crème fraîche, lime zest and juice, honey, oil and chives. Season to taste.

  2. Peel the 6 remaining clementines and cut into 6mm rounds. Divide among serving plates or glasses with the lettuce, avocado and prawns. Spoon over the dressing and finish with the clementine zest to serve.

See more Christmas starter recipes

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