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- Dish type
- Seafood salad
- Prawn salad
A mixture of prawns and chives spooned into avocado halves. A very presentable starter!
116 people made this
- 175g (6 oz) cooked prawns
- 2 tablespoons chopped fresh chives
- 5 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chilli sauce
- salt to taste
- 2 avocados, halved lengthwise and stone removed
- 1 tablespoon lemon juice
- To garnish
- Little gem lettuce leaves
- 1 teaspoon paprika
- jarred red peppers or pimentos, julienned, for garnish
MethodPrep:10min ›Ready in:10min
- In a bowl, mix the prawns, chives, mayonnaise, Worcestershire sauce and chilli sauce. Season with salt to taste.
- Spoon the prawn mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on lettuce leaves that have been dusted with paprika. Garnish with julienned red peppers to serve.
Reviews & ratingsAverage global rating:(54)
Reviews in English (34)
by WANDA VIRDEN
I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". ."Just make more of it," he replied.It's a snap to prepare and was enjoyed by everyone from ages three through 79.-24 May 2000
Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp, and was very pleased with the results!-07 Nov 2001
by Shauna McInnes
I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well.-16 Feb 2006
Prawn and Avocado Pasta Salad Recipe
Today I want to share with you an amazing and fresh recipe that I tried yesterday evening at home.
This is the nicer pasta that I have made so far. This dish is perfect during this time, where the days are getting longer, brighter and sunnier than the previous months. It could be your ideal main course in Summer too. This could be the best recipe for outdoor parties, dinners or buffets. Also it would be suitable to somebody who like healthy food.
Last week, I bought some organic seasonal vegetables and fruits online. The quality is very good, althought too expensive. In the basket that I bought, there was also one avocado. I started wondering how to use it. As native Italian, we don’t have avocado in our Mediterranean diet. I am not used to this kind of fruit because it isn’t so used the italian cuisine either. Nowadays, maybe habits have changed in my Country. Maybe some extrovert Italian chefs could have used this fruit for their dishes, but for me it is still something new.
I was curious and I didn’t want to waste it. So I started to look for an online recipe that could help me to use the avocado. What I was looking for was a simple, easy and tasty recipe to serve for dinner. When the food is coloured and tastes fresh, it is always a great success. This recipe can satisfy the most sophisticated and difficult palates, from my point of view.
After 5 minutes of searching online, I found exactly what I was looking for on BBC Good Food Web Page.
If you live in the Republic of Ireland, just to let you know I bought my ingredients to Lidl. Of course, you can find these ingredients in any supermarket. Below is how the dish looks like when it is ready to serve.
Ingredients for 2 people for prawn and avocado pasta salad:
- 300 g of cooked prawns without the shell
- 200 g of penne pasta
- Extra virgin olive oil
- 6 Cherry tomatoes halved
- 1 avocado, peeled, stoned, cut into cubes
- 1 lemon (juice and zest)
- 1 garlic glove, washed, peeled and chopped
- dried chives to taste (1 teaspoon)
- 60-80 g rocket salad
Preparation: how to prepare prawn and avocado pasta salad
While you are cooking penne, take a large and empty bowl and add the following ingredients:
- lemon juice and its zest
- a chopped garlic
- chopped cherry tomatoes
- dried chives
- chopped avocado
Mix well but gently, not mash the avocado. The original recipe uses basil, but I decide not to use it.
When the pasta is cooked al dente, drain it with a pasta strainer. Add the mixture we prepared before to the pasta, mix again and then add prawns. Now add the rocket salad (previously rinsed under tap water).
You can transfer the pasta salad in a bigger bowl, if you need mix all ingredients much better.
What I think about this recipe:
This is a simple recipe that everyone can make easily at home, doesn’t matter which skills you have. If you knew this recipe, you can agree with me. If you didn’t know this recipe, try this prawn and avocado pasta salad. I really recommend it.
Don’t worry if you will have some pasta left, it can be served the following day without problems . This because you can eat cold.
Wishing you a lovely afternoon, I really hope that you will enjoy this spring recipe as much I did.
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Put the oil, garlic, chilli, lime juice and zest in a bowl with plenty of salt and pepper and the curry powder. Add the tiger prawns and avocado and toss gently to coat them in the seasonings. If you have time, leave everything to marinate for 20–30 minutes so the prawns can absorb all the flavours.
Sprinkle the quinoa over a large serving dish. Add the rocket or mixed salad leaves, followed by the spring onions, coriander and mint. Top with the contents of the bowl and toss very gently and briefly, then sprinkle with the chilli flakes.
Fast Day recipe: Sweet potato, mushroom, prawn and avocado salad (roughly 360 calories)
When I was travelling in Australia, I went to a cafe and had an amazing salad. I've tried to replicate it here. It is a little different (of course!) but I was very happy with the results and happy to add this to my salad rotation for fast days or when doing the Fast 800.
I ate these vegetables in the salad when they were still warm, but it could definitely still work the next day at room temperature.
Ingredients (1 serving):
1/3 medium sized sweet potato, cut into 4 slices
4 slices courgette / zucchini
1 teaspoon sesame seeds (white or black)
2 handfulls green leaves (I used lettuce, spinach and kale)
Turn the oven on to 180 C / 350 F.
On a oven tray, spray a little oil and top with the sweet potato and courgette/zucchini slices. In a small square of aluminium foil, add the mushroom, topped with the crushed garlic and black pepper. Wrap the mushroom and add to the oven tray.
Bake all of the vegetables for 20 minutes, or until the zucchini/courgette is lightly browned. Remove both the mushroom and courgette, turn the oven up to 200 C / 390 F, turn the sweet potato over and cook for another 10 minutes.
While the vegetables are baking, in a small dry frypan, add the sesame seeds and pumpkin seeds over a medium heat. Watch carefully and stir a little until the seeds are lightly browned. Only takes a couple of minutes.
In a large serving bowl, add the green leaves and top with the avocado, prawns and cooked vegetables. I also added a little of the mushroom juice that seeped out when baking.
Season with salt and pepper. Top the salad with the toasted seeds and sprinkle with the spring onion and cress.
Prawn and Avocado Salad with Lemon Dressing Recipe
Salads don&rsquot have to be boring and this zingy recipe that&rsquos packed full of flavours and delicious ingredients proves just that. So if you&rsquore looking to be healthy and want a really healthy dinner recipe that will fill you up, tastes great and is really easy to throw together then give this delicious salad recipe a try this week and you&rsquoll not be disappointed.
In fact, it&rsquos so delicious that you might even want to try it as a lunch option &ndash whether you&rsquore at work or at home it will be a real treat that you&rsquoll look forward to all morning.
Prawns are a really great source of protein that will help fill you up, but they&rsquore also a fabulous source of calcium, potassium, phosphorus as well as vitamins A and E. What&rsquos more, they&rsquore also relatively low in calories, with eight prawns averaging around 101 calories per serving.
In addition to the healthy prawns in this dish, the avocado offers another great source of healthy vitamins and minerals as it contains really healthy fats that are great for keeping your skin, hear and nails looking amazing.
But it&rsquos the dressing that really gives this dish its delicious taste &ndash with a mix of honey, grainy mustard, olive oil and lemon creating a zingy flavour that you&rsquoll not forget in a hurry.
1. To make the dressing, whiz the avocado, buttermilk, dill and sea salt in a blender until smooth.
2. Cook the potatoes in simmering salted water until tender, about 20 minutes, then drain, halve and toss in olive oil, mustard, sea salt and pepper while still warm.
3. De-vein the prawns by hooking a thin bamboo skewer through the shell and spine and pulling out the black thread. Cook the prawns in simmering salted water until pink (three to four minutes), then drain, cool and peel.
4. Combine potatoes, prawns, radish, celery, chives, dill and half the dressing and lightly toss. Arrange on a serving plates with hard-boiled eggs, lemon slices and rocket leaves. Scatter with sea salt, lots of pepper, extra chives and dill, and serve with remaining dressing.
🦐 Helpful Tip: How to Peel Prawns
If you have bought prawns with their shells on or with their heads on, the easiest way to remove them is when they are partially frozen. Even when we have freshly caught prawns, I still freeze them first. Trying to remove the shell (or exoskeleton) from a fresh prawn can be awkward and messy. When they're partially thawed, peeling them is a breeze.
Simple pinch the area at the base of the head to remove it. Holding the prawn in your right hand, use your left thumbnail to score the area where the legs begin next to the shell segments. Run your thumb and finger under the top three shell segments, then pinch and tear to remove them. Next, pinch at the base of the remaining three tail segments and gently squeeze. The body will pop out.
While it's easier to eat prawns that have been completely peeled, sometimes you may want to leave the tails on. They can make a dish look very appealing, as in this Vietnamese Prawn (Shrimp) Noodle Bowl, and they also add flavour to dishes like Paella or Cajun Shrimp Fried Rice.
To remove the intestinal tract, you can either gently lift it out with your fingers or with a toothpick.
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Prawn Cocktails With A Twist
Don’t kid yourself, the best part of any prawn cocktail is the sauce. This classic recipe has been around for generations. So, instead of changing that up too much, play with the salad to make it a little more edgy.
'KIND OF' PRAWN COCKTAIL RECIPE
½ cup mayonnaise
1 Tbsp tomato sauce
Splash of Tabasco
1 tsp lime zest
2 Tbsp lime juice
300g prawns, tails removed
1 chorizo sausage, chopped small
2 avocados, peeled and quartered
2 soft boiled eggs
4 lettuce leaves
Lime slices, to garnish
1. First make the sauce. Combine the mayonnaise, tomato sauce, Tabasco, zest and juice in a bowl.
2. Place the prawns into a pot of simmering water, cooking for 3 or 4 minutes until they are bright pink. Drain and cool.
3. Cook the chorizo in a frying pan until crispy. Remove and cool.
4. To assemble the cocktails, place shredded lettuce into your glasses or bowls. Add prawns, chorizo, sliced avocado, chopped boiled eggs and a good dollop of dressing. Season with salt and pepper and lime slices.