Prawn salad with avocado and lime

    40 min

    This is a creamy prawn salad that's super-easy to make. Cooked prawns are tossed with avocados, spring onions, tomatoes, pepper, lime and coriander. Perfect as a starter or a side dish.

    92 people made this

    Serves: 6 

    • 570g cooked, deveined, shelled prawns
    • 3 avocados, peeled, pitted and diced
    • 1 bunch spring onions, white parts only, chopped
    • 3 large red tomatoes, diced
    • 1 large yellow tomato, diced
    • 1 pepper (any colour), chopped
    • 1/2 bunch coriander, chopped
    • 2 tablespoons fresh lime juice
    • salt and ground black pepper to taste

    Prep:25min  ›  Extra time:15min chilling  ›  Ready in:40min 

    1. Cut the prawns into 2 or 3 pieces and place in a large bowl; add the avocado, spring onions, red and yellow tomatoes, pepper, coriander and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

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    Reviews in English (40)


    Absolutely lovely, you can add anything crunchy, it will still be nice and creamy with the avocado. Delish!!!!  -  23 Jun 2014


    I have some suggestions to make this a five star recipe. The suggested "kick" needed is not the perfect dressing, but is, instead, the perfect blend of spices-- garlic and a little cayenne pepper or diced jalapeno. For those who wish to marinate more then 15 minutes, wait to add the avocado until just before serving, otherwise it gets soggy. And if you want to marinate overnight, there is no need to cook the shrimp at all, as the lime juice will do so. I sauteed the shrimp lightly with olive oil and a bit of Cajun spices, then added all the ingredients plus garlic, cayenne pepper and a bit of red onion. Then I marinated it for an hour. My husband and I spent a year in Baja MX and Central America and we ate all versions of this dish, so we have tasted it all! He had two helpings and finished his plate. This version is a keeper!  -  04 Aug 2009  (Review from Allrecipes US | Canada)


    This recipe was absolutely fabulous. I made it in November, so the tomatoes were not the best, but it still came out fantastic. I used a yellow bell pepper for color, I think red would go well too. Use the lime juice like the recipe calls for and let it set in the refrigerator for more than 15 minutes (I left it overnight). Allows the flavors to blend. Everyone in my wine class loved it. I can't wait to try it again with home-grown tomatoes next summer.  -  25 Nov 2008  (Review from Allrecipes US | Canada)