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+ servings
Prawn and Avocado Salad

Delicious Prawn and Avocado Salad for a Refreshing Meal

This Prawn and Avocado Salad combines fresh ingredients for a flavorful, healthy dish perfect for warm days.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 2 portions
Course: Salad
Cuisine: Gluten-Free, Healthy
Calories: 400

Ingredients
  

For the Salad
  • 1 pound Peeled and deveined black tiger prawns Can substitute with jumbo shrimp
  • 3-4 cups Baby arugula Can swap with spinach or romaine
  • 1 Large avocado Ensure it's ripe
  • 1 tablespoon Minced shallot
  • Sea salt Adjust to taste
  • Ground black pepper Adjust to taste
For the Vinaigrette
  • 3 tablespoons Olive oil
  • 3 tablespoons Champagne vinegar Can replace with any mild vinegar
  • 1 small Minced garlic clove
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Honey
  • 1/4 teaspoon Sea salt
  • 1/4 teaspoon Ground black pepper

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • whisk

Method
 

Preparation Steps
  1. Prepare the Vinaigrette: Whisk together olive oil, champagne vinegar, minced garlic, Dijon mustard, and honey. Season with sea salt and black pepper.
  2. Cook the Prawns: Boil water, add kosher salt, and cook the prawns for 1-3 minutes until opaque and pink.
  3. Strain and Cool Prawns: Strain cooked prawns, transfer to a plate and cool for about 5 minutes.
  4. Assemble the Salad: In a mixing bowl, combine arugula, cooled prawns, sliced avocado, and minced shallot. Toss gently.
  5. Dress the Salad: Drizzle the champagne vinaigrette over the salad, season and toss gently. Serve immediately.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 12gProtein: 28gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Serve immediately to maintain freshness. Store components separately if needed. Ripe avocados ensure best flavor.

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