Stuffed avocado salad


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This prawn, avocado, and watercress salad in dill dressing is served in the hollowed-out shells of avocados for a delicious and visually-appealing meal accompaniment.

Lynn Lewis

Serves: 4 

  • 2 spring onions
  • 1 large lemon (for juice and slicing)
  • 1 tablespoon canola oil
  • 1 tablespoon sherry vinegar
  • salt and freshly ground black pepper
  • 175g cooked, peeled prawns
  • 4 medium ripe avocados
  • 1 cup trimmed watercress
  • dill dressing
  • 1⁄2 cup sour cream
  • 1 teaspoon lemon juice
  • 3 tablespoons finely chopped fresh dill
  • salt and freshly ground black pepper

Preparation:20min  ›  Ready in:20min 

  1. Finely dice spring onions. Cut lemon in half. Cut one half into thin slices and squeeze juice from other half.
  2. Whisk oil and vinegar until combined; add salt and pepper to taste. Add spring onions and prawns. Marinate while making dressing.
  3. To make dill dressing, whisk sour cream and 1 teaspoon lemon juice in a bowl until creamy. Add salt and pepper to taste. Stir in dill.
  4. Cut avocados in half and remove stones. Remove flesh, leaving a rim about 5 mm wide. Dice flesh finely and mix with 1 tablespoon lemon juice and a little salt.
  5. Combine avocado, watercress, prawns and spring onions and spoon into avocado shells. Spoon dill dressing on the top. Garnish with lemon slices.

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