Prawn, Pepper and Avocado Salad Recipe

Prawn, Pepper and Avocado Salad is a scrumptious treat that can be served either as a main dish or simply a starter to lunches and dinners.  This wonderful salad provides you with amazing blend of prawns and avocados and will have you asking for more. With just under a few key ingredients, this dish is trouble-free to prepare. It is enough for four servings but make adjustment in the quantity of the ingredients keeping your number of guests or family members in mind.

Preparation time: 15 to 20 minutes
Serving size: 04
Utensils needed: large serving platter, spoon, knife, cutting board, mixing bowls


– Mixed salad leaves
– 6 large cooked prawns
– 2 hard boiled eggs – cut into wedges
– 2 avocadoes
– ½ lemon – juice only
– ½ tablespoon salt
– ¼ tablespoon freshly ground black pepper
– ½ tablespoon extra virgin olive oil

For the dressing:

– 150ml/5¼ fl oz mayonnaise
– 50ml/1¾ fl oz ketchup
– 2 dashes Worcestershire sauce
– 1 dash Tabasco sauce
– ½ lemon – juice only


  • 1

    First of all, rinse the mixed salad leaves and arrange them in a large serving platter, placing them around the corner.

  • 2

    Wash the 2 avocados and wipe them dry. Now, peel them properly with a sharp knife and remove their stones (seeds) by cutting them into two. Now, place four pieces of avocados on a cutting board and cut them into four slices –lengthwise. Arrange the avocado slices in the plate

  • 3

    Now, scatter the wedges of hard boiled eggs on the top of the avocados.

  • 4

    Place the six cooked cold prawns in a medium bowl and top them with fresh lemon juice and olive oil. Add in salt and grounded black pepper to taste. Toss all the ingredients in the bowl to coat them thoroughly.

  • 5

    Pour the prawn-mixture on top of the avocados and set the plate aside until you make the dressing for the salad.

  • 6

    Add mayonnaise, ketchup, Worcestershire sauce, Tabasco sauce, and fresh lemon juice to a medium mixing bowl and mix them properly.

  • 7

    Your salad’s dressing is read; drizzle it all over the salad in the plate and serve immediately.

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