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Prawn and avocado salad with spiced tomato dressing

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

By Emma Knowles
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6 - 8
  • Print
Prawns are a festive classic. We prefer king or tiger prawns for their sweet, firm flesh. Serve the salad assembled, or for a more casual gathering, put out all the ingredients on the table for guests to make their own salad.


  • 24 king prawns or tiger prawns, peeled, tails intact
  • 3 avocados, cut into thin wedges and drizzled with a little lemon juice to prevent discolouring
  • 3 baby cos, outer leaves torn, hearts quartered
  • 3 inner celery stalks with leaves, thinly sliced, leaves reserved
  • Extra-virgin olive oil, for drizzling
  • Baby watercress or watercress sprigs, to serve
Spiced tomato dressing
  • 200 ml olive oil
  • 250 gm cherry or grape tomatoes
  • 1 garlic clove, finely grated
  • 2 tbsp red wine vinegar
  • ¾ tsp cayenne, or to taste
  • Dash of Cognac or brandy


  • 1
    For spiced tomato dressing, heat 2 tbsp olive oil in a large frying pan over high heat, add tomatoes and fry, tossing occasionally, until scorched and softened (4-5 minutes). Add garlic, rind and vinegar, remove from heat and transfer to a blender. Add remaining ingredients, blend until smooth, season to taste and refrigerate in an airtight container until required. Dressing will keep for up to 5 days, taste before using and brighten with a squeeze of lemon juice if necessary.
  • 2
    Arrange prawns, avocado, cos and celery on a serving platter, season to taste and drizzle lightly with extra-virgin olive oil, then dressing to taste, scatter with celery leaves and watercress and serve.


Drink Suggestion: Pale, dry rosé
Drink suggestion by Max Allen.