Asian Avocado, Prawn and Orange Salad

Asian Avocado, Prawn and Orange Salad

Serves 4


2-3 tbsp mayonnaise
1 tsp vinegar 
1 lemon
1/2 stalk lemongrass, finely chopped
2 kaffir lime leaves, finely shredded
1 tsp sesame oil
1 red chilli, finely chopped
1 shallot, minced

24 prawns, shelled and thawed
2 avocados, sliced
2 oranges, sliced
1 handful coriander, chopped
2 handfuls watercress or chopped lettuce
1 tsp sesame seeds


  1. To make the dressing, combine all ingredients and leave in the fridge to chill while you prepare the rest of the ingredients.

  2. Bring a pot of salted water to the boil. Add prawns and cook for 2 minutes, then drain and leave to cool.

  3. Toss avocado, orange, prawns and coriander together with a little salt and freshly ground black pepper to taste.

  4. Arrange watercress or lettuce on plates or in bowls, then top with prawns and avocado mixture, and drizzle over chilled dressing just before serving. Garnish with sesame seeds, if using.

Recipe credit: adapted from Nadia Lim

Previous Recipe Next Recipe