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Prawn cocktail & avocado salad

Prawn cocktail & avocado salad

By Salma Al Hariri
15’ Prep time
20’ Cook time
35’ Total time
328 Calories
2 Serving

Summary

This retro dish featuring creamy avocado makes a delicious light lunch or dinner. we’ve roasted cherry tomatoes to add extra pops of sweetness, but you could skip this step if you don’t fancy cooking.
Salma Al Hariri 0 Followers

Step by Step

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Step 1

Preheat the oven to 180oC, gas mark 4. Put the halved tomatoes in a small roasting tin, drizzle with the oil and season. Roast for 20 minutes, then set aside to cool.
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Step 2

Meanwhile, make the cocktail dressing by mixing the mayonnaise, ketchup, lemon juice, Worcestershire sauce and cayenne pepper (or paprika if you prefer it less hot); season.
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Step 3

To assemble the salad, separate the little gem leaves and roughly chop. Arrange on a platter or individual plates and top with the avocado, cucumber, roasted tomatoes, prawns and salad onions. Drizzle over the dressing to serve and dust with a little more cayenne or paprika.

Ingredient

  • Lemon
    Lemon
    0.5
  • Cucumber
    Cucumber
    100 grams
  • Cherry tomatoes
    Cherry tomatoes
    250 grams
  • Worcestershire sauce
    Worcestershire sauce
    0.25 tsp
  • Prawn
    Prawn
    175 grams
  • Essential olive oil
    Essential olive oil
    0.5 tsp
  • Little gem lettuce
    Little gem lettuce
    2
  • Tomato ketchup
    Tomato ketchup
    1 tbsp
  • Essential salad onion
    Essential salad onion
    2
  • Essential avocado
    Essential avocado
    1
  • Half fat mayonnaise
    Half fat mayonnaise
    2 tbsp

Nutrition Facts

View nutrition facts
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