Friday, 16 September 2016

Kicking Prawn & Avocado Salad

Kicking Prawn & Avocado Salad



  • 350g fresh or frozen peeled cooked prawns
  • 1 large ripe avocado
  • 6 tbsp natural yoghurt
  • 2 lemons
  • 15g basil (around half a bunch)
  • 1cucumber
  • 4 spring onions
  • Mixed bag of salad leafs
  • 200g ripe cherry tomatoes (quartered)
  • Punnet of cress
  • Extra virgin olive oil
  • 200g fresh peas
  • 1 red chilli
  • Kankun habanero sauce


Firstly, if using frozen prawns, make sure they are thoroughly defrosted before using!

Peel and remove the stone from the avocado, putting the flesh into a blender with the yoghurt and the juice of 1 lemon.  Reserve a small handful of the basil and place the remainder of the bunch into the blender and blitz until smooth, season to taste.

Trim the finely slice the spring onions.  Peel the cucumber, halve it lengthways and scrape out the core and finely slice.  By removing the core it makes it less watery!  In a large salad bowl add the mixed salad leafs along with the cherry tomatoes and most of the cress.  Drizzle over 1 tbsp of oil and the juice of the remaining lemon and then plate up.  This recipe should serve 4, obviously amend the ingredients depending on the number of guests.

Drain the prawns and then toss with 2 tbsp of the sauce and the peas and add to each plate of salad. Spoon the remaining sauce over each plate and scatter over the finely sliced chilli and the reserved cress.  Once plated, drizzle over the Kankun habanero sauce.  The avocado has quite a mild flavour therefore the habanero sauce really lifts the flavour and gives it a real kick!  Again, depending how hot you like it, adjust your glugs accordingly!!

This is great for alfresco dining, perfect with some crusty bread or if you make smaller portions it goes well with a lovely piece of steak or chicken.