Pea, prawn and avocado salad

    15 min

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

    1 person made this

    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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    Reviews in English (6)


    I wasn't a fan of this recipe at all. There were too many things going, too many flavors or something. I won't make it again, but if you're going to try it, maybe use less onion. It was a pretty side dish though!  -  30 Jan 2007  (Review from Allrecipes US | Canada)


    I made this without the shrimp, varying the amounts of listed ingredients. Wonderful taste and color!  -  19 Feb 2013  (Review from Allrecipes US | Canada)


    I can see this served at a summer luncheon. I omitted the mayonnaise, mostly because I forgot it, but honestly, I don't think it is needed. I also substituted diced red pepper in place of the black olives to give it some color contrast. The biggest surprise to me was the peas. I wasn't sure how well I would like them, but they are a nice addition. This will be added to my summer repertoire. Thanks for sharing!  -  17 Feb 2013  (Review from Allrecipes US | Canada)