Pea, prawn and avocado salad

    Pea, prawn and avocado salad

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    About this recipe: Avocado is tossed with peas, prawns, olives, onions and seasonings. Simple but looks lovely if you serve the salad in the empty avocado halves.

    Serves: 8 

    • 4 avocados, halved lengthwise and pitted
    • 1 lemon, juiced
    • 65g cooked small prawns
    • 100g frozen petite peas, thawed
    • 30g black olives, chopped
    • 40g sweet onion, finely diced
    • 30g celery, finely diced
    • 1 dash garlic powder
    • 1 dash onion granules
    • salt and pepper to taste
    • 4 tablespoons mayonnaise, or as needed

    Prep:15min  ›  Ready in:15min 

    1. Scoop out the avocado and slice into cubes (reserving the skins for serving in). Place cubes of avocado in a bowl. Sprinkle cubes and inside of avocado skins with lemon juice.
    2. In the bowl with avocado, gently mix the prawns, peas, olives, onion and celery. Season with garlic powder, onion granules, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved skins; serve within 1 hour.
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