Sizzling Chilli Prawn and Shepard Avocado Salad

Sizzling Chilli Prawn and Shepard Avocado Salad

A simply sensational salad that combines spicy flavours with the buttery texture of Shepard avocados.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Mediterranean, Salads & Vegetables
Servings 4 People


  • 1 Bag of Salad Greens
  • 1 pc Ripe Shepard Avocado Diced
  • 1 pc Lebanese Cucumber Chopped
  • 1 pc Punnet Cherry Tomatoes Cut in half
  • 1/4 cup Fresh Flat Leaf Italian Parsley Torn
  • 2 Shallots Finely sliced
  • 20 Raw Prawns, Peeled and Deveined Tails left on
  • 1 Tbsp Crushed Chilli
  • 1 Lime Juiced


  • Heat a non-stick pan and spray with cooking spray. Add chilli and prawns and cook for 3-4 minutes, turning prawns over. Season with salt and pepper.
  • In a large salad bowl, combine lettuce mix, Shepard avocado, cucumber, parsley, shallots and tomatoes and toss gently.
  • Arrange cooked prawns on top of salad and serve.
  • Drizzle with lime juice.


Calories :240
Kilojoules :1005
Fat :9
Carbohydrate :4.7
Protein :33
Cholesterol :225
Sodium :234
Saturated Fat :2
Fiber :4.7
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