Prawn & Avocado Salad


  • 3 1/2 Tbsp fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 400g prawns, peeled but with the tails still on
  • 1 Hass avocado, sliced into segments
  • 1/2 mango, sliced into segments
  • 2 Tbsp chopped tarragon
  • 2 Tbsp chopped coriander
  • 4 cups packed mesclun or mixed salad greens


In a medium bowl, whisk 2 tablespoons of the lemon juice with the olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper.
In a medium saucepan of boiling salted water, cook the prawns until opaque, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
In a bowl, add the prawns, avocado, mango and herbs.
Toss gently with 1/4 cup of the dressing and the remaining lemon juice.
Season with salt and pepper.
Toss the mesclun with the remaining dressing and mound on plates.
Spoon the prawn salad on top and serve.

Recipe tip:

Serve with plenty of fresh crusty bread

Avocado preparation tip:

To remove the skin, hold one half of the avocado in one hand. Using the other hand, insert a spoon between the skin and the pulp (the edible portion of the avocado). Gently remove the pulp by running the spoon around the edge keeping it as close to the skin as possible. Repeat with other half.