Prawn Cocktail and Avocado Vinaigrette

Prawn Cocktail and Avocado Vinaigrette

A more modern version of the classic prawn cocktail, this recipe is quick and easy to make and is gluten-free and low-calorie too!


1.5kg peeled and deveined prawns with tails intact

1 small radicchio separated into leaves

1 small watercress bunch, rinsed and separated into sprigs

Lemon halves for serving

Avocado Vinaigrette

2 finely chopped green shallots

¼ cup fresh mint leaves

½ cup fresh coriander leaves

¼ cup fresh dill

Flesh of 1 ripe avocado

1tsp apple cider vinegar

2tbsp extra virgin olive oil

1 peeled garlic clove

1 juiced and zested lemon


1. Make the vinaigrette by placing the coriander, dill, mint, garlic and lemon zest in a food processor or blender, processing until finely chopped. Next, add the vinegar, 1 to 2 tablespoons of lemon juice and oil and process until smooth and creamy. Season to taste and add three or 4 tablespoons of water, blending until mixture is smooth.

2. Arrange the radicchio leaves on plates and top with watercress and cooked prawns. Drizzle salad with avocado vinaigrette and serve with lemon halves.

Serves 4