Can I use frozen prawns for this recipe?
Yes, you can use frozen cooked prawns. Make sure to thaw them completely and pat them dry before adding to the salad.
LUNCH
Australian Prawn and Avocado Salad with Lemon-Herb Dressing
This vibrant Australian Prawn and Avocado Salad is a refreshing and light meal, perfect for a sunny lunch. It features succulent prawns, creamy avocado, and crisp greens, all brought together with a zesty lemon-herb dressing.
HOW TO MAKE IT
Let's cook.
01
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, chopped fresh dill, chopped fresh parsley, salt, and black pepper to create the lemon-herb dressing. Set aside.
02
In a large mixing bowl, combine the mixed salad greens, cooked prawns, and diced avocado.
03
Pour the prepared lemon-herb dressing over the salad ingredients.
04
Gently toss the salad until all ingredients are evenly coated with the dressing.
05
Serve immediately on individual plates.
About This Recipe
This vibrant Australian Prawn and Avocado Salad is a refreshing and light meal, perfect for a sunny lunch. It features succulent prawns, creamy avocado, and crisp greens, all brought together with a zesty lemon-herb dressing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly grill or pan-fry the prawns for 2-3 minutes per side before adding them to the salad. Ensure your avocado is ripe but firm enough to hold its shape when diced.
Easy Substitutions
You can substitute cooked chicken or firm white fish for the prawns. Cherry tomatoes or cucumber slices can be added for extra crunch and color. If fresh herbs are unavailable, use 1 teaspoon each of dried dill and dried parsley, but fresh is highly recommended for the best flavor.
Storage & Reheating
This salad is best enjoyed fresh. If you must store leftovers, keep the dressing separate from the salad ingredients and combine just before serving. Store dressed salad in an airtight container in the refrigerator for up to 1 day, though avocado may brown slightly.
Serving Suggestions
Serve this salad as a light lunch on its own, or pair it with crusty sourdough bread for a more substantial meal. It also makes an excellent starter for a larger dinner. For a picnic, pack the dressing separately and toss just before eating. A sprinkle of toasted macadamia nuts can add a delightful crunch.
Common Mistakes
Over-dressing the salad can make it soggy; add dressing gradually and toss until just coated. Using unripe avocado will result in a hard, flavorless texture; ensure it yields slightly to gentle pressure. Not patting the prawns dry can dilute the dressing; always ensure they are well-drained. Preparing the salad too far in advance can lead to browning avocado and wilted greens; assemble just before serving. Overcooking prawns makes them rubbery; if cooking from raw, cook only until pink and opaque.
Frequently Asked Questions
How can I prevent the avocado from browning?
Tossing the avocado immediately with the lemon-based dressing helps prevent browning. You can also add a little extra lemon juice directly to the diced avocado.
What other herbs would work well in the dressing?
Chives, mint, or a touch of fresh oregano would also complement the flavors in this salad beautifully.
MORE TO KNOW
The key to a great salad is fresh, high-quality ingredients. For this recipe, focus on getting plump, sweet prawns and perfectly ripe avocados. The lemon-herb dressing is designed to be light and bright, complementing the main ingredients without overpowering them. Adjust the amount of lemon juice and herbs to your personal preference.
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