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–+ servings
Prawn and Avocado Salad

Delicious Prawn and Avocado Salad for a Refreshing Meal

This Prawn and Avocado Salad is a vibrant, gluten-free dish that combines fresh prawns and creamy avocado for a healthy, delightful meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound peeled and deveined black tiger prawns substitute with jumbo shrimp for different texture
  • 3-4 cups baby arugula can be replaced with spinach, romaine, or mixed greens
  • 1 large avocado ensure it's ripe for the best texture
  • 1 tablespoon minced shallot imparts a mild onion flavor
  • sea salt adjust according to taste
  • ground black pepper adjust according to taste
For the Vinaigrette
  • 3 tablespoons olive oil adds richness and flavor
  • 3 tablespoons champagne vinegar can substitute with any mild vinegar
  • 1 small minced garlic clove introduces aromatic flavor
  • 1/2 teaspoon Dijon mustard acts as an emulsifier
  • 1/2 teaspoon honey adds a hint of sweetness
  • 1/4 teaspoon sea salt for vinaigrette seasoning
  • 1/4 teaspoon ground black pepper for vinaigrette seasoning
For Cooking the Prawns
  • 10 cups water used for boiling the prawns
  • 1 tablespoon kosher salt helps season the boiling water

Equipment

  • Small bowl
  • large pot
  • colander
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 3 tablespoons of champagne vinegar, 1 minced garlic clove, 1/2 teaspoon of Dijon mustard, and 1/2 teaspoon of honey. Season with 1/4 teaspoon each of sea salt and ground black pepper, combining smoothly.
  2. Cook the Prawns: Bring 10 cups of water to a rolling boil in a large pot and stir in 1 tablespoon of kosher salt. Carefully add the prawns and cook for 1-3 minutes until opaque.
  3. Strain and Cool Prawns: Carefully strain the prawns and place them on a plate to cool for a few minutes.
  4. Assemble the Salad: In a large bowl, combine the baby arugula, cooled prawns, sliced avocado, and minced shallot. Gently toss together.
  5. Dress the Salad: Pour the vinaigrette over the salad and season with additional salt and pepper to taste. Toss gently until well-coated.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 220mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 1gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use fresh prawns and ripe avocados for the best flavor. Dress the salad just before serving to prevent wilted greens.

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