British Prawn and Avocado Salad
This elegant and refreshing British Prawn and Avocado Salad is a graceful tribute to seaside summer lunches along the English coast. Inspired by traditional prawn cocktail roots, this modern variation elevates the classic with creamy avocado, crisp greens, and a light tangy dressing. A perfect blend of textures and flavors, it offers both refinement and simplicity on one plate, ideal for a light lunch or an elegant starter.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Small Saucepan
- Whisk
Ingredients
For the Salad:
- 7 oz cooked North Atlantic prawns, peeled and deveined cold water prawns preferred for sweetness
- 1 large ripe avocado peeled, pitted, and sliced
- 2 cups baby gem lettuce washed and shredded
- ½ cup cherry tomatoes halved
- ¼ cup thinly sliced red onion or shallot, for milder flavor
- 1 tbsp fresh dill chopped, plus more for garnish
- 1 tbsp lemon juice freshly squeezed
For the Dressing:
- 3 tbsp mayonnaise preferably free-range egg mayonnaise
- 1 tbsp ketchup classic tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice additional for dressing
- 1 pinch cayenne pepper optional, for gentle heat
- 1 pinch black pepper freshly ground
- 1 pinch salt to taste
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, Worcestershire sauce, 1 teaspoon lemon juice, cayenne pepper (if using), and a pinch of salt and pepper. Adjust seasoning to your taste and set aside in the fridge.
- In a mixing bowl, gently combine the cooked prawns with freshly squeezed 1 tablespoon of lemon juice, a bit of salt, pepper, and chopped dill. Allow to marinate for 5 minutes.
- Prepare your vegetables: slice the avocado, halve the cherry tomatoes, shred the lettuce, and finely slice the red onion. Place into a large bowl or arrange directly onto serving plates.
- Spoon the dressed prawns over the bed of greens and vegetables. Drizzle with the prepared dressing or serve it on the side for a lighter option.
- Garnish with additional dill and a wedge of lemon. Serve immediately while fresh and chilled.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.
- To make it gluten-free, ensure the Worcestershire sauce is gluten-free certified.
- For additional crunch, serve with a slice of toasted sourdough or watercress on the side.
Nutrition
Calories: 408kcalCarbohydrates: 17gProtein: 17gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 134mgSodium: 836mgPotassium: 892mgFiber: 8gSugar: 5gVitamin A: 2255IUVitamin C: 27mgCalcium: 99mgIron: 2mg
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