Avocado, Prawn and Tomato Salad

Avocado, Prawn and Tomato Salad

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Preparation time- 15 minutes

Serves 2

An interesting tangy dressing to liven up the classic avocado and prawn salad.

Nutritional Value per serving:
223Kcal; Carbohydrate 7g of which sugars 6g; Protein 13g; Fat 16g of which saturated fat 4g.


1 large just ripe avocado ½ unwaxed lemon 2 medium tomatoes 175 g/ 6 oz peeled, cooked prawns For the dressing:- ½ lime 1 tbsp fresh coriander leaves, finely chopped 125 g/ 4 ½ oz natural yoghurt 1 tsp caster sugar Salt and freshly ground black pepper Coriander leaves for garnish


  1. To make the dressing, grate the rind of the lime into a small bowl, setting a little aside for the garnish, then squeeze the juice into the bowl.
  2. Add the chopped coriander leaves to the bowl, then stir in the yoghurt, caster sugar, salt and black pepper. Beat well then set aside.
  3. Halve and stone the avocado, peel and slice the flesh and arrange on the serving plates. Squeeze some lemon juice over the slices to stop them from browning.
  4. Slice the tomatoes and arrange them and the prawns among the avocado. Spoon over the dressing and garnish with the reserved lime zest and coriander leaves.

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