Ingredients with Measurements:
- 1 pound cooked prawns, peeled and deveined
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Iceberg lettuce leaves for serving
Special equipment needed:
- Cocktail glasses or small bowls
Step-by-step instructions:
1. In a large bowl, combine the cooked prawns, diced avocados, chopped red onion, halved cherry tomatoes, and chopped cilantro.
2. In a small bowl, whisk together the fresh lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the prawn and avocado mixture and toss gently to combine.
4. Chill the salad in the refrigerator for at least 30 minutes.
5. To serve, place a few iceberg lettuce leaves in each cocktail glass or small bowl.
6. Spoon the prawn and avocado salad over the lettuce leaves.
7. Garnish with additional cilantro and lime wedges if desired.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate until ready to serve.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 2g
Cholesterol: 170mg
Sodium: 350mg
Total carbohydrate: 12g
Dietary fiber: 7g
Total sugars: 2g
Protein: 20g
Substitutions for ingredients:
- Cooked shrimp can be substituted for prawns.
- Red onion can be substituted for white onion or shallots.
- Cherry tomatoes can be substituted for diced Roma tomatoes.
- Cilantro can be substituted for parsley or basil.
- Lemon juice can be substituted for lime juice.
Variations:
- Add diced cucumber or bell pepper for extra crunch.
- Top with crumbled feta cheese or sliced almonds for added texture.
- Serve with tortilla chips or pita bread for dipping.
- Use as a filling for lettuce wraps or sandwiches.
Tips and tricks:
- Make sure the prawns are fully cooked before adding to the salad.
- Dice the avocado just before adding to the salad to prevent browning.
- Adjust the seasoning to taste, adding more salt, pepper, or lime juice as needed.
- For a spicier salad, add diced jalapeno or red pepper flakes.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve in cocktail glasses or small bowls for an elegant presentation.
Garnishes:
Garnish with additional cilantro and lime wedges if desired.
Pairings:
This salad pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with grilled vegetables or a side of rice.
Troubleshooting advice:
If the avocado starts to brown, squeeze a little extra lime juice over the salad to help preserve the color.
Food safety advice:
Make sure the prawns are fully cooked before adding to the salad to prevent foodborne illness.
Food history:
The prawn cocktail is a classic British dish that became popular in the 1960s. This version adds avocado for a modern twist.
Flavor profiles:
This salad is fresh and citrusy with a creamy texture from the avocado and a subtle kick of spice from the red onion and cilantro.
Serving suggestions:
Serve as an appetizer or light lunch.
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