Fri. Nov 15th, 2019

The Blushing Prawn

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Avocado and Prawn Salad recipe

1 min read

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

Avocado and Prawn Salad
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Recipe type: Starter
Cuisine: European
Prep time: 
Total time: 
  • 3 tbsp good quality olive oil, plus a drizzle for the avocado
  • 50g (2oz) 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)
  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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