Seafood and Avocado Salad

Seafood and Avocado Salad


37 people made this

A seafood salad that makes a great BBQ salad or an easy summer night's dinner. Adjust the chilli in the dressing if you wish.


Serves: 4 

  • 4 eggs
  • 1 head iceberg lettuce, shredded
  • 1/4 cucumber, thinly sliced
  • 250g crabmeat
  • 250g cooked prawns
  • 1 avocado - peeled, pitted and sliced
  • 8 cherry tomatoes, halved
  • 2/3 cup (170ml) mayonnaise
  • 1/3 cup (85ml) hot chilli sauce
  • For the dressing
  • 2 tablespoons gherkin relish
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 lemon - cut into wedges, for garnish

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Assemble the salad by layering the lettuce, cucumbers, crab, prawns, avocado, tomatoes and eggs in a salad bowl.
  3. Prepare the dressing by whisking together the mayonnaise, chilli sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

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