Lemony prawns & avocado

Lemony prawns & avocado

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(3 ratings)

Prep: 15 mins Cook: 10 mins


Serves 12
Make these starters up to two hours ahead and serve in glasses to show off the layers of colour

Nutrition and extra info

Nutrition: per serving

  • kcal350
  • fat20g
  • saturates4g
  • carbs26g
  • sugars3g
  • fibre3g
  • protein18g
  • salt1.58g
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  • 4 ripe avocados, chopped into small chunks



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

  • juice 2 lemons or 4 limes



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 12 cherry tomatoes, chopped
  • 4 tbsp snipped chives
  • good dash Tabasco sauce
  • 600g large peeled, cooked prawns, defrosted and patted dry if frozen



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

  • 300g fromage frais
  • 2 baguettes, sliced
  • olive oil for brushing
    olive oil

    Olive oil

    ol-iv oyl

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


  1. Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.

  2. Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.

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Comments, questions and tips

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1st Apr, 2011
I wonder if the recipe mixed up fromage frais with creme fraiche? (Which is sometime something I do when writing a shopping list!) I think it would be much nicer with creme fraiche anyway, perhaps mixed with a little mayo and lime.
28th Dec, 2010
The fromage frais was not a nice ingredient, it tasted dry and sour, I would substitute this with mayonnaise (as suggested in the comment above) the prawns could have done with a squeeze of lemon (or something) and I would advise using fresh prawns as frozen do not give enough flavour for this dish. I would have another go at the dish but with quite a few changes
4th Nov, 2010
Thinking of giving this a go this evening, after reading above comments, think I will substitute the fromage frais with mayonnaise. Don't have any actual lemons to juice, so will be using ready made up stuff in the plastic bottle. Will probably give the tomatoes a miss, fiance isnt keen on raw tomatoes, altho could use some of our homegrown ones that we have left....and since I have ready to go dough in the fridge, will bake my own baguettes shortly before serving so they are fresh and still slightly warm :o)
4th Nov, 2009
Absolutley awful. The bitterness of the fromage frais dominated everything.
22nd Aug, 2009
This is superb!I am 12 and my my mum's friends were coming for supper.I have recently got into to cooking and although I buy Goodfood with my pocket money ,my mum has promised me a subscription as a christmas present!It was delicious and we added mayonaiseto make the creme fraiche less sour it was lovely we are making this again as a starter for our seafood lover-friends!The last word is thankyou!
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