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–+ servings
Prawn and Avocado Salad

Delicious Prawn and Avocado Salad for a Fresh Bite

This Prawn and Avocado Salad is a fresh and healthy option packed with flavors, perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean, Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound black tiger prawns or substitute with jumbo shrimp
  • 4 cups baby arugula or mixed greens
  • 1 whole avocado ripe
  • 1 medium shallot or use red onion
  • sea salt to taste
  • ground black pepper to taste
For the Champagne Vinaigrette
  • 1/4 cup olive oil or avocado oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1 clove garlic minced, omit if sensitive
  • 1 teaspoon Dijon mustard optional
  • 1 teaspoon honey or maple syrup for vegan
  • kosher salt to taste

Equipment

  • Mixing Bowl
  • large pot
  • colander
  • serving bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine olive oil, champagne vinegar, minced garlic, Dijon mustard, honey, sea salt, and pepper. Whisk until emulsified.
  2. Bring a pot of water to a boil, add kosher salt, and cook the prawns for 1-3 minutes until opaque. Strain and cool under cold water.
  3. In a serving bowl, place baby arugula as the base. Slice avocado and add to the arugula.
  4. Sprinkle minced shallot over the salad and arrange cooked prawns on top.
  5. Drizzle vinaigrette over the salad just before serving. Toss gently and enjoy.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Adjust seasoning to personal preference.

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