This lovely fresh tasting dish makes you feel as if you are eating good things when tucking in. Our homemade prawn cocktail sauce adds a little bite and, together with a squeeze of fresh lemon, pulls all of the ingredients together to create a light lunch or main course starter. Add black pepper and crusty bread for a great combination of flavours and foods.
The avocado needs to be ripe and should just give a little when lightly pressed. Avocado (or alligator pears) are high in Omega 3 so non-fish lovers can obtain this rare fatty acid without having to eat fish.
- Serves: 2
- Prep Time: 4 mins
- Ready In: 4 mins
Ingredients for 2 servings
- 2 ripe Avocados
- Handful of fresh Rocket
- Handful of Lettuce – different varieties if possible, cut into thin strips if large leafed
- 1 Stick of Celery – sliced approx 10mm width
- 1 Lemon – cut into 4 wedges
- 12-16 cooked and peeled King Prawns
- 10 Slices Cucumber – thinly sliced then cut into halves
- 1/4 Brown Onion – thinly sliced
- 1/4 Red Onion – finely chopped
- 8 Cherry Tomatoes – cut into halves
- 1/2 tsp fresh Oregano
- 4 stems fresh Parsley
- 4 stems C0riander – optional
- Black Pepper – to taste
- Pinch Low Sodium Salt or table salt
For the Prawn Cocktail Sauce
Mix all of the ingredients for the sauce into a small bowl and drizzle onto the dish when serving
- 4 tbsp Salad Cream
- 4 tbsp Tomato Ketchup
- 1/2 tbsp Lea & Perrins sauce
- Juice of 1/2 Lemon
- Good pinch Low Sodium Salt
- Good pinch White Pepper
- Prepare all of the salad ingredients and arrange on each plate
- Prepare the avocados by cutting them in half and removing the stone. To do this, score the whole avocado to the stone around the centre from top to bottom with the start and finish of the cut meeting. Turn slightly to twist in halves. Use a knife to remove the stone by lightly teasing from the fruit, being careful with the blade!
- Place the halves of avocado onto the salad plate, arrange the dish and then add your prawns
- Drizzle the prawn cocktail sauce over the salad, avocado and prawns
- Add the herbs as required with the parsley and coriander on top if using
- Put the fresh oregano on the tomato lightly cut with a pinch of salt
- Add a quarter of fresh lemon to each plate to be squeezed on
- Add salt and pepper as required
- Serve with toast or fresh bread
- Avocados are tricky with regards ripeness and generally seem to be too soft or too hard! When ripe, the skin will give a little. If too ripe, the avocado will feel mushy. If too firm to the touch, it is not ready to eat yet.
- Use the avocado as soon as you have cut into it as they will start to brown as apples do. A little drizzle of lemon juice will delay this.