Spinach, avocado & prawn salad

Spinach, avocado & prawn salad

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(12 ratings)

Prep: 15 mins - 20 mins


Serves 4
This is a classic salad with a refreshing Asian twist - perfect for a summer Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal201
  • fat15g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre3g
  • protein14g
  • salt2.83g
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  • 1 chilli (use a bird's-eye if you like it hot)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 garlic clove, finely chopped
  • finely grated zest and juice of 1 lime



    The same shape, but smaller than…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sesame oil
  • 200g large peeled cooked prawns



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

  • 140g young spinach leaves, washed and dried



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 avocados



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


  1. Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.

  2. Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.

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Comments, questions and tips

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21st Aug, 2018
Added toasted peanuts and a few noodles and a little extra lime - delicious
1st Jun, 2017
Pleasant taste but it was more like a starter portion size and I thought it lacked something texture-wise. Perhaps adding noodles would have made it a satisfying meal plus I would probably add soy beans and some peanuts or cashew nuts to add some crunch to it, if I were to make it again. I don't think I will repeat it as per the recipe but I reckon I will try it with the tweaks I mentioned above. I'm pretty sure it will be more to my taste then.
James Neave's picture
James Neave
29th Jun, 2018
Use barely ripe avocados, they give it summer varied texture.
21st Mar, 2016
I've made this quite a few times with varying salad vegetables, leaves and noodles. It's definitely remaining on the favourites list!
4th May, 2015
Just made this and it's delicious! Even my 15 year old son loved it.
23rd Jul, 2014
Just had this now for dinner - simply delicious, summery dish that is an explosion of flavours. I know what I will have for dinner tomorrow now!
6th Sep, 2013
Lovely salad ... I served this with egg noodles (chilli sauce and soy sauce) to bulk it out a little for dinner.
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