Avocado prawns in wasabi dressing

Avocado prawns in wasabi dressing

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(3 ratings)

Ready in 15 minutes


Serves 6
Wasabi, the paste that adds a hot peppery bite to sushi, peps up this creamy combo of avocado and prawns

Nutrition and extra info


  • kcal223
  • fat19g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre2g
  • protein11g
  • salt1.71g
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    For the dressing

    • 2 tsp wasabi paste



      The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…

    • 4 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 tbsp lime juice, plus 6 wedges, to serve
    • 1 tsp clear honey

    For the salad

    • 2 large ripe, but firm avocado



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 250g pack chilled large peeled prawns



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • 2 heads of chicory, red if possible, separated into leaves



      Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

    • few sprigs of watercress



      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • prawn crackers, to serve



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


    1. In a large bowl, mix dressing ingredients until blended. Season with salt, then set aside.

    2. To serve, halve and stone the avocados. Dice the flesh while it’s still in the skin then scoop into a bowl. Add the prawns and toss in the dressing. Line six small serving bowls or tumblers with two or three chicory leaves. Pile in avocado and prawn mixture. Top with watercress and lime wedges. Serve with prawn crackers.

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    Comments (3)

    jackie_swann's picture

    Oops, forgot to rate

    jackie_swann's picture

    This is really lovely. I added a big handful of salad to bulk it up for a lunch dish. The dressing is very simple and tastes fabulous!

    cathyfisher's picture

    Lovely dressing (surprisingly) not too hot - Try a lighter version with half the oil and double the lime juice but add a little extra honey to taste to achieve a sweet sour balance.

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