RecipesLunch
Lunch
Prawn and Avocado Salad
Cooked prawns and ripe avocado over rocket and spinach, with cherry tomatoes, red onion and a sharp lemon and Dijon dressing. A packed lunch that needs no reheating and no microwave queue.
- Serves
- 4
- Prep
- 15min
- Cook
- 0min
- Total
- 15min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 341kcal
- Protein
- 18.1g
- Carbs
- 13.5g
- Fat
- 25.7g
- Fibre
- 7.8g
01
Ingredients
For 4 servings · MetricUS
- 300gcooked king prawnsone 300g pack, thawed if frozen
- 2avocado, ripeabout 200g each
- 100gmixed salad leavesrocket and baby spinach mix
- 250gcherry tomatoes, halvedone punnet
- ¼red onion, thinly slicedabout 30g
- 1lemon, juiced and zested
- 3 tbspextra virgin olive oil
- 1 tspDijon mustard
- 1 clovegarlic, minced
- salt and black pepperto taste
- 12 ozcooked shrimpabout 3/4 of a 1 lb bag, thawed if frozen
- 2avocado, ripeabout 7 oz each
- 4 cupsmixed salad greensabout 100g, rocket and baby spinach mix
- 9 ozcherry tomatoes, halvedone pint container
- ¼red onion, thinly slicedabout 1 oz
- 1lemon, juiced and zested
- 3 tbspextra virgin olive oil
- 1 tspDijon mustard
- 1 clovegarlic, minced
- salt and black pepperto taste
02
Method
Prep the prawns.
Pat the prawns dry if they came from frozen. Cold liquid pooling in the bowl waters everything else down.
Prep the salad base.
Halve the cherry tomatoes and slice the red onion thin. Toss both into a large bowl with the salad leaves.
Make the dressing.
Whisk the lemon juice, lemon zest, olive oil, Dijon mustard and garlic together until it thickens slightly.
Prep the avocado.
Cut the avocado into chunks just before serving so it doesn't brown in the bowl.
Assemble the salad.
Add the prawns and avocado to the leaves, pour the dressing over and toss gently so the avocado stays in pieces rather than mashing through.
Season with salt and pepper, divide between four plates or bowls and serve straight away.