Avocado, Tomato and Prawn Cocktail with Creamy Lemon Dressing


Avocado, Tomato and Prawn Cocktail with Creamy Lemon Dressing
Servings: 10


4 large, ripe red tomatoes
4 ripe but firm avocados
30-40 green prawns, shelled and deveined
2 teaspoons spicy paprika (I use La Chinata smoked hot paprika)
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
zest and juice of 2 lemons
6 large fresh basil leaves
250g sour cream (light, if preferred)

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100221


This is a contemporary twist on the much-loved prawn cocktail, and it’s a spicy starter for a meal that will be much appreciated for a special celebration. You can prepare individual serves in small dishes or, if you prefer, serve the whole as a large salad. The dressing is light and tangy and can be drizzled on top up to 30minutes ahead.



Thinly slice the tomatoes with a very sharp knife and lay these on a large glass platter, or divide between 10 cocktail dishes. Carefully peel the avocados, cut into neat slices and lay these over the top so the tomato slices ‘peek’ through.

Dust the prawns with the paprika. Heat the oil in a shallow frying pan and when hot, toss the prawns in the pan until they turn opaque. Remove prawns from the pan immediately. Sprinkle with salt and pepper.

Place the prawns around the tomatoes and avocados. Scatter the lemon zest evenly on the top. Cut the basil into fine shreds and scatter this over everything.

To make the dressing tip the sour cream into a bowl. Add salt and pepper. Finally, add the lemon juice and whisk until the dressing is well combined and creamy. Drizzle all over the dish or dishes and serve.



Salad - Mains

Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In