Prawn & avocado platter with lime & chilli dressing


August 31, 2016

  • Prep: 15 mins
  • Yields: Serves 4
  • Difficulty: Easy


For the salad:

350g large headless cooked prawns, unpeeled

2 avocados large handful basil leaves

120g bag baby green salad leaves

For the dressing:

2 tbsp lime juice

2 tsp clear honey

1 red chilli, deseeded and finely chopped

3 tbsp light olive oil lime wedges, to serve


1Peel the prawns, leaving the tails intact, then rinse and pat dry.

2Put all the dressing ingredients into a small bowl and whisk to mix.

3Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing.

4Mix lightly to coat all the slices (this prevents them turning brown).

5Chop the basil and add to the bowl along with the prawns.

6Toss everything together lightly.

7Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over.

8Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

Suggested brands from Annam Gourmet Market

  • Latino Bella Extra Virgin Olive Oil (250ml)
  • Lune De Miel Tartimiel Honey (250g)
  • AGM Black Tiger Shrimp
  • avocados
  • basil leaves

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