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Prawn & avocado cocktail

  • 0:20 Prep
  • 4 Servings


  • 60ml (1/4 cup) fresh lemon juice
  • 125ml (1/2 cup) olive oil
  • 1 cup firmly packed fresh basil leaves
  • Salt & freshly ground black pepper
  • 1 green coral lettuce, leaves separated, washed, dried, shredded
  • 2 avocados, halved, stone removed, peeled, sliced crossways
  • 16 (about 320g) medium cooked tiger prawns, peeled with tail left intact, deveined
  • Fresh basil leaves, to garnish


  • 1
    Place the lemon juice, olive oil, and basil leaves in the jug of a blender and blend until basil is finely chopped. Taste and season with salt and pepper.
  • 2
    To serve, place the lettuce in serving plates. Top with avocado and prawns, drizzle with the lemon dressing and sprinkle with basil leaves to garnish.

Source: taste.com.au


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