Prawn and avocado salad

This prawn and avocado salad recipe is so fresh and vibrant that I leave the table feeling like a new plant reaching up towards thespring sunlight in spring. I sometimes have this for late brunch, which sounds a bit weird I know but makes me happy. You need plenty of fresh herbs and lots of dressing and seasoning, as with all salads.


  • Couple of handfuls of chopped lettuce or mixed leaves
  • a handful of fresh herbs; I used basil, mint and oregano
  • half a pepper, sliced thinly
  • 2in of cucumber, chopped
  • a few large stuffed green olives
  • a hass avocado, skinned and sliced
  • 2-3 spears of blanched Tenderstem broccoli
  • a quarter of a small red onion, thinly sliced (optional)
  • a handful of cooked prawns
  • a good glug of extra virgin olive oil
  • a tablespoon of white balsamic or white wine vinegar 
  • sea salt to taste

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Toss all the salad/veg ingredients, except the avocado, in a large bowl with the oil, vinegar and salt. Test for flavour and add a bit more oil, vinegar or salt if needed. Now lay the slices of avocado on top and tuck some in in various places. To finish, s scatter the prawns over the top.

Nutrition Info


Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.

Good honest nutrition

A recipe has no soul. You as the cook must bring the soul to the recipe.

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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