Prawn Avocado Salad

Indulge in a taste of the Pacific Northwest with a Prawn Avocado Salad featuring BC spot prawns. Known for their sweet and delicate flavour, these prawns are a true local gem. Paired with creamy avocado, peppery arugula, and mixed greens, this salad is elevated with a vibrant cilantro lime dressing. It’s a refreshing and light dish, perfect for a sunny day on the water.

Prawn Avocado Salad

BCs finest spot prawns combined with creamy avocado, peppery arugula, and mixed greens, and elevated with a vibrant cilantro lime dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 2 people

Course: Salad

Cuisine: American

Ingredients Method

Ingredients

  

• 1 lb BC spot prawns, peeled and deveined
• 2 each Avocados, sliced
• 4 cups Mixed greens (arugula, spinach, and lettuce)
• 1/2 each Red onion
• 1 cup Cherry tomatoes

Cilantro Lime Dressing

• 1/4 cup Lime Juice (2 -3 limes)
• 1/4 cup Olive oil
• 1 tbsp Honey
• 1 clove Garlic
• 1/4 cup Cilantro, chopped
• Salt and pepper to taste

Method

 

1. Peel and devein prawns – I find it easiest to leave the fresh prawns in the fridge overnight, this makes it easier to peel. Use small fish tweezers to remove the vein.
2. You can either boil or sautee the prawns to 2 – 3 minutes and set them aside to cool.
3. In a small bowl, whisk together the lime juice, olive oil, honey, cilantro, and minced garlic. Season with salt and pepper to taste.
4. In a large salad bowl, combine the mixed greens, red onion, and cherry tomatoes. Add the sliced avocado and cooked prawns.
5. Pour the cilantro lime dressing over the salad and toss gently to combine.
6. Serve immediately, garnished with extra cilantro if desired. Enjoy this fresh and vibrant salad as a main dish or a side!