Prawn & avocado platter with lime & chilli dressing

Prawn & avocado platter with lime & chilli dressing

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(6 ratings)

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Cooking time

Prep: 25 mins No cook

Skill level

Easy

Servings

Serves 4

The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
266
protein
15g
carbs
4g
fat
21g
saturates
3g
fibre
2g
sugar
3g
salt
1.08g

Ingredients

  • 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

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Method

  1. Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
  2. Up 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. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

Recipe from Good Food magazine, August 2007

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Comments

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sandra25's picture
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I made this for the 4th time this week, as a starter for a supper party with friends. It is always wonderful & no cooking involved makes it so easy. One of my friends is going to make this now for some other friends. Brilliant combination of flavours, the chilli & the lime & honey all come through - a winner every time.

franny48's picture
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Perfect dish for any occasion.

tonedeaf's picture
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Lovely, easy, tasty, good for a dinner party starter or summer lunch. I use large tail-on prawns as they're not quite so messy to eat. Really does go well with the chickpea and roasted pepper salad.

esjanet's picture

I have made this on many occasions and it never lets me down.
Beautiful and summery but I will perhaps use it Christmas Eve.

oliverburrows's picture
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I made this as a starter- it was much appreciated by all, and very easy to make- even for a student!

supergirl2056's picture

I made this for my boyfriends birthday, it was amazing! try it!!

millsy's picture
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Simple & tasty, I added some toasted cashew nuts.

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