Prawn salad with avocado cream

Prawn salad with avocado cream

recipe image

The essential summer side, sweet and juicy prawns with avocado cream.


  • 3 limes
  • 1/2 telegraph cucumber, finely sliced
  • 2 avocados
  • 5 tablespoons (100ml) coconut cream
  • 2 cups baby salad leaves
  • 1/4 cup (60ml) olive oil
  • 16 cooked prawns, peeled, deveined, leaving tails intact
  • 2 tablespoons chilli oil, to drizzle
  • 1.

    Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.

  • 2.

    Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.

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