Northern Rivers Avocado and Prawn Salad
Succulent local king prawns tossed with rich avocado, crisp rocket, and crunchy macadamias in a bright citrus dressing.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •Chef's knife
- •Chopping board
- •Small mixing bowl
- •Whisk
- •Large serving platter
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 28 g
- carbs
- 6 g
- fibre
- 5 g
- protein
- 28 g
- calories
- 385 kcal
Instructions
- 1
Peel and devein the cooked king prawns, leaving tails intact if desired.
- 2
Cut the avocados into bite-sized chunks just before assembling the dish.
- 3
Thinly slice the Lebanese cucumber into rounds.
- 4
Roughly chop the roasted macadamia nuts on a clean board.
- 5
Whisk olive oil, lime juice, Dijon mustard, salt, and pepper until emulsified.
- 6
Spread the baby rocket leaves across a large serving platter.
- 7
Arrange cucumber slices, avocado chunks, and prawns evenly over the leaves.
- 8
Drizzle the lime dressing gently over the entire salad.
- 9
Scatter chopped macadamias and fresh coriander leaves over the top before serving.
Chef's tips
Dress the salad immediately before serving to keep the rocket leaves crisp. Choose avocados that yield gently to light pressure around the stem for ideal ripeness. Keep peeled prawns refrigerated until the final moment of plating.
Ingredient substitutions
- lime juice → lemon juice or Australian finger lime pearls
- roasted macadamias → toasted slivered almonds
- baby rocket → baby spinach or mixed salad leaves
Storage
Best consumed immediately, but leftovers can be refrigerated in an airtight container for up to 1 day.
Reheating
Serve cold or at room temperature; do not reheat.
Common mistakes to avoid
- •Dressing the salad too early, which wilts the delicate rocket.
- •Using hard, underripe avocados that lack creaminess.
- •Roughly tossing the salad in a bowl, which bruises the soft avocado.
Serving suggestions
Cooked Northern Rivers Avocado and Prawn Salad?
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