Avocado and Prawn Cups Salad Recipe

Seafood and vegetables come to play together to make a great delectable team. Salad bowls filled with prawns, avocado and potatoes on a bed of a lettuce are a sight very few can resist. The salad is grand enough to make on special occasions as a side dish and can even serve as a main dish if you want something light.

An absolute treat for any food lover and a sight to behold to those who cherish natural colors and their freshness. The recipe here serves four which can always be changed with the ingredients but always keep the proportion the same. Our step by step guide has the perfect recipe for you.

Preparation Time: 40 minutes
Serving Size: 4 person
Utensils: Saucepan, frying pan, mixing bowl and four salad bowls.

Calories: 85
Fat: 14.24 g
Cholesterol: 0 mg


– 600 g new potatoes, scrubbed and diced
– 2 tablespoons canola oil
– 1 small red onion, thinly sliced
– 1 garlic clove, crushed
– 1 large mild red chilli, seeded and finely chopped
– 1 teaspoon coriander seeds, roughly crushed
– 1 teaspoon cumin seeds, roughly crushed
– 1 large avocado
– 400 g peeled cooked prawns
– juice of 2 limes
– pepper to taste
– 6 tablespoons natural low-fat acidophilus yogurt
– 3 tablespoons chopped fresh coriander
– 8 round iceberg lettuce leaves


  • 1

    Fill the saucepan with water and boil the potatoes for ten minutes or until tender. Drain the hot water out and let the potatoes cool down under cold running water. Rinse and dry with a kitchen towel.

  • 2

    Heat the oil in the frying pan and fry the onions for five minutes till they go tender and start getting golden. Add the garlic, chilli and crushed coriander and cumin seeds, and cook for 1 more minute while constantly stirring. Add the potatoes and fry everything together for another five minutes on high heat. Remove from heat, tip into a bowl and let to cool.

  • 3

    Peel the avocado and cut the flesh into chunks. Add to the potatoes with prawns and lime juice. Season with freshly ground pepper and toss gently.

  • 4

    In a small bowl, mix the yogurt and coriander and season with some pepper. In the four salad bowls, arrange the lettuce leaves. Spoon the salad into them and top with the coriander yogurt. Garnish with a lemon wedge. The salad is all ready to serve right away.

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