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Avocado and prawn cocktail salad

Yields8 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Avocado and prawn cocktail salad

 250 g cherry tomatoes
  cup extra-virgin olive oil
 2 tbsp buttermilk
 Juice of 1 lemon
 1 garlic clove, finely chopped
 1.2kg cooked prawns, peeled, tails on, deveined
 2 baby cos lettuce, cut into wedges
 2 Hass avocadoes, cut into wedges
 1 Lebanese cucumber, cut into ribbons
 Mint leaves and lemon wedges, to serve
Avocado puree:
 2 avocadoes, coarsely chopped
  cup buttermilk
 Juice of 1 lemon
 1 garlic clove
1

Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.

2

Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.

3

To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.

4

To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.

Nutrition Facts

Servings 0