Avocado, Prawn And Tomato Salad

Avocado, Prawn And Tomato Salad


6 people made this

Avocado and prawns are famously good together. Here they are joined by tomatoes and a creamy dressing of lime, yoghurt and coriander gives the combination an elegant new style and exciting taste.

Pat Alburey

Serves: 4 

  • 1 large avocado
  • ½ lemon
  • 2 medium tomatoes
  • 200g peeled cooked prawns
  • For the dressing
  • ½ lime
  • A small bunch of coriander
  • ½ cup natural yoghurt
  • 1 teaspoon caster sugar
  • Salt and black pepper

Preparation:15min  ›  Ready in:15min 

  1. To make the dressing, grate the rind of the lime into a small bowl, putting a little aside for a garnish, then squeeze the juice into the bowl. Reserving a few sprigs of coriander for a garnish, finely chop enough to give 1 tablespoon. Add to the lime juice, then stir in the yoghurt, caster sugar, salt and black pepper. Beat well and put aside.
  2. Halve and stone the avocado, then peel and slice the flesh and arrange on separate serving plates. Squeeze some lemon juice onto the avocado slices to prevent browning.
  3. Slice the tomatoes and arrange with the prawns around the avocado. Spoon over the dressing and garnish with the reserved lime rind and sprigs of coriander.


good source of vitamins B group, C and E.


To halve the avocado, cut lengthways round then twist to separate the halves. Carefully stick the blade of a heavy kitchen knife into the stone. Twist to loosen the stone, then lift out.

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Reviews (1)


great - very easy - highly recommend! - 15 Oct 2010

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