Prawn and avocado salad is a light, healthy dish for lunch or dinner. This salad is a great way to incorporate healthy fats, lean protein, and fresh veggies. It’s low in carbs and packed with nutrients, making it an excellent option for healthy eating.
The salad is tossed with a tangy champagne vinaigrette that pairs very well with the sweetness of the black tiger prawns. Prawn salad is easy to prepare and can be customized with additional ingredients to suit your tastes.
How To Make Prawn And Avocado Salad
- Make the champagne vinaigrette.
- Bring a pot of water to a boil, and cook the black tiger prawns until opaque and cooked through.
- Strain the prawns, and place on a plate to cool.
- Place baby arugula in a large shallow bowl, and top with sliced avocado, minced shallot, and black tiger prawns.
- Pour over some of the vinaigrette (as much or as little as you like), and then season with more sea salt and ground black pepper to taste. Serve immediately.
Can I Use Shrimp Instead of Black Tiger Prawns
Yes, you can. Jumbo shrimp will work very well in this recipe.
What Is The Difference Between A Prawn and A Shrimp
Though they look very similar, prawns and shrimp are entirely different creatures. Prawns are generally bigger and sweeter than shrimp; they are also meatier. On the other hand, shrimp tend to be more delicate.
How To Tell If An Avocado Is Ripe
There are a few ways to tell if an avocado is ripe. Here are a few methods you can use:
- Texture: Gently squeeze the avocado with your palm. If it feels firm, it still needs to ripen. If it feels slightly soft, it is ripe and ready to eat. If it feels very soft or mushy, it may be overripe.
- Stem: The avocado is likely not ripe if the stem is difficult to remove. If it comes off easily and you see green underneath, it’s ripe. If the stem comes off and you see brown underneath, it’s likely overripe.
- Color: Hass avocados, which are the most commonly sold variety, turn from green to a darker, almost black color as they ripen. If the skin is still bright green, it is not yet ripe. If it is mostly black, it may be ripe or overripe.
- Time: If your avocado is not yet ripe, you can let it ripen on your countertop. It will typically take 2-4 days for an avocado to ripen at room temperature. To speed up the process, place the avocado in a paper bag with an apple or banana, which releases ethylene gas and can help ripen the avocado faster.
Overall, the best method is a combination of these tests. Use the squeeze test first, and then check the stem and skin color to confirm.
Prawn Salad Variations and Additions
This prawn salad can be easily customized to suit your taste. Here are some variations and additions you can try:
- Top the salad with some sliced almonds or gluten-free croutons for added crunch.
- Wrap the salad in an almond flour tortilla or quinoa tortilla for a healthy, portable lunch option.
- Serve the salad with some crusty buckwheat bread for a more substantial meal.
- You can easily swap the baby arugula out for other greens, like spinach, chopped romaine, or a bed of mixed greens.
Prawn and avocado salad is a healthy dish packed with nutrients. Here are some of the health benefits:
- Prawns are a great source of lean protein, which can improve heart health.
- Avocado is an excellent source of healthy fats, which can help lower cholesterol.
- Arugula is nutrient rich with potassium, folate, and vitamins A and C.
This prawn salad recipe is a delicious and healthy dish that is easy to make and customize. This salad is perfect for a light lunch or dinner and is packed with nutrients. So try it, and let us know what you think in the comments below!
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For the champagne vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1 small garlic clove, minced
- ½ teaspoon dijon mustard
- ½ teaspoon honey
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
For cooking the black tiger prawns:
- 10 cups water
- 1 tablespoon kosher salt
For the salad:
- 1 pound peeled and deveined black tiger prawns (about 10-12)
- 3-4 cups baby arugula
- 1 large avocado, sliced
- 1 tablespoons minced shallot
- Sea salt and ground black pepper to taste
To make the champagne vinaigrette:
- In a small bowl, combine the olive oil, champagne vinegar, minced garlic, dijon, honey, sea salt, and ground black pepper. Whisk until well combined.
To cook the black tiger prawns:
- Bring 10 cups of water to a rolling boil over high heat.
- Stir in 1 tablespoon of kosher salt, and then add the tiger prawns.
- Cook, stirring frequently until the prawns are opaque and cooked through, this will only take 1-3 minutes.
- Strain the prawns, and place them on a plate to cool.
To assemble the salad:
- Place baby arugula in a large shallow bowl, and top with sliced avocado, minced shallot, and prawns.
- Pour over some of the champagne vinaigrette (as much or as little as you like), and then season to taste with more sea salt and ground black pepper. Serve immediately.
Baby arugula can easily be swapped with other greens, like spinach, chopped romaine, or a bed of mixed greens.
Prawns can easily be swapped out for jumbo-sized shrimp.
Serve immediately after tossing the salad with champagne vinaigrette. Otherwise, the baby arugula (or whatever greens you use) will wilt.