High proteinLow carbQuick

Prawn & Avocado Salad

Ten minutes, no heat, genuinely good.

8 min Serves 1

Per serving

573

kcal

52.8 g

protein

19 g

carbs

34.6 g

fat

9.2 g protein per 100 kcal · 10.5 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Prawns200 g
  • Avocado100 g
  • Lettuce (romaine)100 g
  • Mayonnaise25 g
  • Lemon15 g
  • Tomato(optional)80 g
  • Cucumber(optional)60 g

Method

  1. 1Loosen the mayonnaise with the lemon and plenty of pepper.
  2. 2Fold the prawns through it.
  3. 3Over the leaves with the sliced avocado.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

How to tell fish and prawns are cookedShow

Fish cooks fast and goes dry just as fast, so look rather than time.

  1. Raw fish is shiny and see-through. Cooked fish turns opaque (solid white or pale pink) all the way through.
  2. Press the thickest part gently with a fork: cooked fish separates into flakes easily.
  3. Raw prawns are grey; cooked they are pink all over and curl into a loose C. A tight O means overcooked and rubbery.

Ready when: Opaque right to the centre and flaking at a gentle push.

Zesting and juicing a lemon or limeShow

The zest (the coloured skin) holds the fragrant oils; the white pith underneath is bitter.

  1. Zest first, while it is whole: rub it over the fine side of a grater, turning as you go, taking only the coloured layer.
  2. To juice, roll it firmly on the worktop under your palm, cut it in half across the middle and squeeze over your cupped hand or a sieve to catch the pips.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.