Avocado Prawn Salad

Avocado Prawn Salad


serves 2-4 people


220g prawns (tails removed)

1 ripe avocado

1/4 teaspoon salt

squeeze of one lemon

half of a small cucumber (diced)

a pinch of fresh dill

a pinch of chives


  1. Poach the prawns:Bring a pot of water to boil. Add the prawns. Cook for 3-5 minutes until pink and opaque. Drain and place in a bowl of ice water to cool. When cooled, pat dry and cut into bite-sized pieces.
  2. Avocado mixture:Mash the avocado. Season with salt and lemon
  3. Assemble: Toss prawns, avocado mix, cucumber, and herbs together. Season to taste. Eat on the deck in the summer with a cold coconut water.


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