Prawn salad with orange, red onion & avocado

Prawn salad with orange, red onion & avocado

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(3 ratings)

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 2

A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
259
protein
14g
carbs
17g
fat
15g
saturates
3g
fibre
5g
sugar
15g
salt
1.7g

Ingredients

  • 2 oranges
  • 1 Little Gem lettuce, leaves separated
  • 1 ripe avocado
  • 140g cooked king prawns
  • 1 small red onion, finely sliced
  • small bunch coriander, leaves picked
  • 2 tbsp sweet chilli dipping sauce
  • juice ½ lime

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Method

  1. Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.
  2. Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.
  3. Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.

Recipe from Good Food magazine, May 2012

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Comments

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roswebb2012's picture
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Have used this recipe several times for lunch. Beetroot strips go well with it and gives it a lovely colour. Not a big fan of prawns but the flavours make this really good.

irmgard2's picture
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As pretty to look at as it is to eat. We had this for supper tonight since it was too hot to cook. A beautiful combination of colours, flavours and textures. I don't know what would be a suitable substitute for Little Gem lettuce, which we don't have in Canada, so I used a romaine heart and I left out the cilantro, as neither of us is a big fan of that herb. I definitely will make this salad again!

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