Prawn Avocado Salad

Prawn Avocado Salad


Bwzmj1qIcAAUytU.jpg largeThe fresh colours and flavours of this salad are so summery and look especially good served on a big white plate


  • 350g large headless cooked prawns, unpeeled
  • 2 avocados
  • large handful basil leaves
  • few slices of cherry tomatoes
  • 120g bag baby green salad leaves

For the dressing

  • 2 tbsp lime juice
  • 2 tsp clear honey
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp light olive oil
  • lime wedges, to serve


  1. Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
  2. Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado,cherry tomatoes and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.