This is a prawn and avocado salad built on mixed greens, cherry tomatoes, and red onion, dressed with lemon juice and olive oil. The prawns get a quick garlic infusion after boiling, which does more for the flavor than you might expect. It comes together in 25 minutes, which makes it a realistic weeknight option rather than a weekend project.
The short version of why this works
Two things make this salad land well. First, the prawns are boiled briefly โ just 2 to 3 minutes โ then tossed in warm garlic oil. That second step matters because plain boiled prawns taste flat; the garlic oil gives them something to hold onto. Second, the greens chosen here (arugula, spinach, watercress) have enough body and bitterness to stand up against the rich avocado without getting lost. A soft lettuce would just collapse under the weight of everything else. Get those two things right and the rest is assembly.
Shopping notes
- Prawns: Frozen raw peeled prawns work perfectly here โ thaw them overnight in the fridge or under cold running water for 10 minutes. Avoid pre-cooked prawns; theyโll tighten up and turn rubbery when you put them in the warm garlic oil.
- Avocado: You want ripe but firm โ it should yield slightly to thumb pressure without feeling mushy. A too-soft avocado will break apart when you fold the salad. If yours is underripe, leave it at room temperature for a day; donโt refrigerate it to speed things up.
- Mixed greens: A bag of pre-washed arugula, spinach, and watercress mix saves time. If youโre building your own mix, watercress is worth seeking out โ its peppery bite does real work in this salad.
Common problems and fixes
- Prawns turn rubbery: This almost always means they were overcooked. Pull them from the boiling water the moment they turn fully opaque and pink โ 2 minutes is often enough for smaller prawns. Drain and cool under cold running water immediately to stop the cooking.
- Salad tastes flat or bland: Lemon juice and olive oil are a minimal dressing, so seasoning has to carry more weight. Taste the dressed salad before plating and add salt in small increments โ under-seasoned greens are the most common reason a simple salad disappoints.
- Avocado browns before serving: The lemon juice in the recipe helps, but if youโre prepping components ahead, press a piece of plastic wrap directly against the cut surface of the avocado and refrigerate it. Donโt slice it until youโre close to serving.
- Watery salad on the plate: Prawns hold moisture after boiling. Pat them thoroughly dry with paper towels before adding them to the garlic oil โ any residual water will thin the dressing and make the greens soggy faster.
- Red onion is too sharp: Raw red onion can overpower everything else. Soak the slices in cold water for 5 to 10 minutes, then drain and pat dry. The bite softens noticeably without losing the flavor.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre making this ahead, keep the components separate: cooked prawns in one container, sliced avocado with a squeeze of lemon pressed under wrap, and dry greens in a bag or bowl. The prawns will keep refrigerated for up to 2 days; the avocado is best used within a few hours of cutting. Once the salad is assembled and dressed, eat it within about 20 minutes. There is no good way to store it after that point โ the greens wilt, the avocado oxidizes, and the lemon dressing pools at the bottom.
British Prawn and Avocado Salad
Equipment
- Mixing bowl
- Small saucepan
- Colander
- Sharp knife
- Cutting board
- Serving plates or shallow bowls
Ingredients
- 8 oz raw peeled prawns (shrimp), deveined fresh or thawed, tail removed
- 1 tbsp olive oil extra virgin preferred
- 1 clove garlic minced
- 1 medium avocado ripe but firm, sliced or cubed
- 3 cups mixed salad greens such as arugula, baby spinach, and watercress
- ยฝ cup cherry tomatoes halved
- ยฝ small red onion very thinly sliced
- 1 tbsp lemon juice freshly squeezed
- ยผ tsp sea salt to taste
- โ tsp freshly ground black pepper
Instructions
- Bring a small saucepan of water to a boil. Add the prawns and cook for just 2โ3 minutes, until they turn opaque and pink. Drain immediately and cool under cold running water. Pat dry with paper towels.
- In a skillet over medium heat (about 350ยฐF / 175ยฐC), warm olive oil and sautรฉ minced garlic gently for 30 seconds, just until fragrant. Add the cooked prawns to infuse flavor for 1โ2 minutes, then remove from heat. Set aside to cool slightly.
- Place avocado slices, cherry tomatoes, and red onion in a large mixing bowl. Drizzle with lemon juice to prevent the avocado from browning.
- Add mixed salad greens and gently fold the garlic-infused prawns into the mixture. Season with sea salt and freshly cracked black pepper.
- Carefully plate the salad in shallow bowls, ensuring even distribution of prawns and avocado. Serve immediately while the prawns are still slightly warm, enhancing flavor contrast.
Notes
- For a bolder take, substitute prawns with poached lobster tail.
- Vegans may replace prawns with grilled oyster mushrooms and increase the garlic for depth.
- Use a mandoline slicer for perfect slivers of red onion.
Nutrition
FAQ
Can I use pre-cooked prawns instead of raw?
You can, but the result wonโt be as good. Pre-cooked prawns are already firm, and putting them in warm garlic oil will tighten them further โ youโll notice the texture difference. If pre-cooked is all you have, just warm them gently in the garlic oil for 30 seconds rather than 1 to 2 minutes.
Can I make this ahead for lunch the next day?
Store the components separately and assemble just before eating. The prawns hold well in the fridge for up to 2 days, but dressed greens and cut avocado do not โ both deteriorate within a couple of hours once combined.
What can I use instead of watercress if I canโt find it?
Rocket (arugula) is the closest substitute for the peppery flavor. Baby kale also works and holds up well without wilting quickly, though it has a slightly earthier taste than watercress.
Is this filling enough as a main meal, or is it more of a starter?
At 335 calories per serving with 8 oz of prawns split between two bowls, it works best as a light lunch or a starter. If you want it to serve as a more substantial main, add a slice of crusty bread on the side or increase the prawn quantity.
My garlic burned in the pan โ does it matter?
Yes, discard it and start over with fresh oil and garlic. Burned garlic turns bitter and that bitterness will transfer directly to the prawns. Keep the heat at medium and watch it closely โ 30 seconds is genuinely all it needs.