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This is a great light salad which combines succulent prawns, creamy avocado and crunchy veg, all bound in a tangy seafood sauce. This avocado and prawn salad is great for lunch, a light dinner or even as a starter (see below for variations).
What dressing does it use?
This salad uses a marie rose sauce, which is a popular seafood sauce in the UK. It is made from ketchup, mayo, citrus juice, black pepper and tabasco sauce. The result is a pretty, pale pink, sauce with a little bit of heat. Apparently, this is traditionally made with Worcestershire sauce instead of tabasco, although I like the added kick that the spicy tabasco gives.
Its use is very similar to the American cocktail sauce, which is made with horseradish and you basically use the two sauces in exactly the same way.
Can you make it in advance?
While I wouldn’t recommend making the entire salad and then using it later, you can make elements of it in advance. The lettuce cucumber, peppers and tomatoes and capers can be prepared in advance and stored well sealed in the fridge. The dressing can also be prepared in advance, however, don’t add the dressing to the salad until the moment you are going to use it.
The avocado is best prepared at the time of serving also as the flesh browns easily when exposed to the air.
You could serve this with a vinegarette dressing rather than a creamy one if preferred. This lemon and parsley gremolata also works well.
You can make this into a fairly impressive looking starter too. Simply omit the lettuce, dice the tomatoes, cucumber and pepper into small uniform pieces to serve as a bed with the capers. Then arrange the sliced avocado and prawns on top with the dressing drizzled over.
This salad also works equally as well with smoked salmon instead of the prawns.
You’ll need a few simple ingredients to make this avocado and prawn salad:
- Cooked prawns – I prefer tail on prawns to add extra visual appeal
- Avocado – 1/2 an avocado per person
- Cucumber – peeled into ribbons with a speed peeler
- Orange or yellow pepper (capsicum), cut into thin pieces
- Cherry tomatoes – cut in half
- Lettuce – you can use whatever type you prefer. Chopped gem or romaine lettuce works well
Marie Rose Sauce:
- Light mayonnaise
- Lime juice
- Tabasco sauce, to taste
How to make it
This salad is really simple to make.
- First, prepare the dressing by mixing all the ingredients together well.
- Next prepare all the salad ingredients as directed.
- Place all the ingredients in a large bowl and pour over the dressing. Toss everything together to bind and serve.
Products that work well for this recipe:
GoEat Salad Box
Avocado Multi Tool
This is a great light and fresh salad which is perfect for lunch, a light dinner or even a starter. This avocado and prawn salad combines succulent prawns, creamy avocado with a spiced seafood dressing.
For the salad
- 100g cooked prawns, tail on
- 1/2 small cucumber, sliced into ribbons with a speed peeler
- 1 tbsp capers
- 1/2 yellow or orange pepper, deseeded and thinly sliced
- 4–5 cherry tomatoes
- 1/2 avocado, skin removed and sliced into pieces lengthways
- a large handful of green salad leaves – chopped romaine or gem, or a mixture of baby spinach and rocket works well
For the dressing
- 1 tbsp light mayonnaise
- 1 tbsp ketchup
- 1 tsp lime juice
- few drops of tabasco sauce
- Mix together the dressing ingredients – adding a little tabasco at a time until you have the amount of heat you like. Grind in some black pepper.
- Prepare the salad ingredients as directed and mix everything together in a bowl and season.
- Spoon the dressing over the top and then toss everything together and serve
While I prefer to use tail on prawns as they look great, you can use tail free ones instead
If you use frozen prawns, make sure they are defrosted thoroughly before use
You can leave out the tabasco sauce if you aren’t a fan
You can serve this with some crusty bread or some croutons tossed in if you want some extra carbs with the meal
If you have half an avocado left after making this, keep the half with the stone in, drizzle a little of the lime juice over the exposed flesh and then wrap tightly in clingfilm to stop it browning.
You can add some extra microgreens or cress to the salad to make it look extra special (as pictured)
- Category: Lunch
- Method: No Cook
- Cuisine: Salad
- Serving Size: 1
- Calories: 300
- Fat: 16g
- Carbohydrates: 25g
- Protein: 18g
Keywords: salad, healthy, prawn, avocado, seafood, lunch, starter, appetiser,