Stuffed avocado salad

    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.

    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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