If you’re craving a dish that bursts with vibrant colors, fresh flavors, and a delightful spicy kick, then you absolutely must try this Prawn & Avocado Spicy Salad Recipe. It’s a perfect harmony of succulent prawns, creamy avocado, and zesty chili, all tossed together with crisp salad greens and a tangy lime dressing. Light yet satisfying, this salad is a fresh breeze on a warm day or a wonderful way to add some Mediterranean flair to your table any time of year.
Ingredients You’ll Need
Each ingredient in this Prawn & Avocado Spicy Salad Recipe plays a crucial role, combining simple, wholesome elements that create a beautiful balance of texture and bold flavor. From the creamy avocado to the crunchy mixed greens, every piece contributes color, nutrition, and a satisfying bite.
- 1 pound cooked prawns peeled and deveined: The star protein, tender and juicy, giving the salad its seafood essence.
- 2 ripe avocados diced: Adds a creamy smoothness that balances the heat perfectly.
- 4 cups mixed salad greens: Provides a fresh, crisp base packed with nutrients.
- 1 cup cherry tomatoes halved: Sweet, juicy pops of flavor and gorgeous red hues.
- 1/4 red onion thinly sliced: Sharp and slightly sweet, offering a crunchy contrast.
- 1 small red chili finely sliced or 1/2 teaspoon red pepper flakes: Brings the essential spicy kick you crave.
- 2 tablespoons fresh cilantro chopped: Fresh herbal notes that brighten up the salad.
- 3 tablespoons olive oil (for dressing): Rich and smooth, helping to marry the flavors together.
- 1 tablespoon lime juice: Adds a zesty tang that livens the entire dish.
- 1 teaspoon honey: Balances the acidity with a gentle touch of sweetness.
- 1/2 teaspoon Dijon mustard: Adds a subtle depth and emulsifies the dressing.
- Salt and black pepper to taste: Essential seasonings to enhance every ingredient.
How to Make Prawn & Avocado Spicy Salad Recipe
Step 1: Combine the Fresh Ingredients
First, gather your salad greens, cherry tomatoes, red onion, and diced avocado in a large mixing bowl. These ingredients create the perfect fresh and crunchy foundation for your salad, making every bite refreshing and full of garden-fresh flavor. Add in the cooked prawns to gently fold in the protein without mashing the delicate avocado.
Step 2: Whisk the Dressing
Next, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and black pepper in a small bowl. This dressing is the magic touch—its tangy, slightly sweet, and velvety texture will coat the salad perfectly, bringing out the brightness of the prawns and creaminess of the avocado.
Step 3: Toss and Spice it Up
Pour the dressing evenly over the salad and toss gently to combine all the elements without bruising the avocado. Finish by sprinkling the thinly sliced red chili or red pepper flakes and chopped cilantro across the top. This final touch adds a delightful spicy zip and a burst of herbal freshness that makes this Prawn & Avocado Spicy Salad Recipe truly come alive.
How to Serve Prawn & Avocado Spicy Salad Recipe
Garnishes
For an extra pop of flavor and crunch, sprinkle toasted pumpkin seeds or lightly toasted pine nuts over the salad. A few avocado slices or a wedge of lime on the side make it look inviting and give guests the option for a little extra creamy or zesty boost.
Side Dishes
This salad pairs wonderfully with crusty garlic bread or a warm, soft pita to scoop up every last bite. For a heartier meal, serve alongside grilled fish or crispy sweet potato fries to complement the Mediterranean-inspired flavors.
Creative Ways to Present
Try serving the salad in hollowed-out avocado halves for an elegant single-serve presentation. Or assemble it in mason jars layered with the dressing at the bottom, making it perfect for picnics or packed lunches, where freshness meets convenience.
Make Ahead and Storage
Storing Leftovers
To keep your leftovers fresh, store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. This prevents the avocado and greens from becoming soggy, preserving the delightful texture and flavor of the Prawn & Avocado Spicy Salad Recipe.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The avocado and salad greens lose their texture upon freezing, which can affect the overall enjoyment of the dish.
Reheating
This is ideally a chilled, no-cook salad, so reheating is not advised. If you have leftover prawns, enjoy those warm on the side instead, or add freshly cooked prawns when ready to serve again.
FAQs
Can I use raw prawns for this recipe?
Absolutely! If you choose raw prawns, simply sauté them briefly in olive oil with a pinch of salt and pepper until just cooked through, then allow them to cool before adding to the salad. This adds a delicious warmth without overpowering the freshness.
How spicy is the salad?
The spice level is moderate with the red chili or red pepper flakes, but you can easily adjust according to your preference by adding more chili or a splash of your favorite hot sauce for an extra kick.
Is this salad suitable for a pescatarian diet?
Yes! This Prawn & Avocado Spicy Salad Recipe is perfect for pescatarians since it features seafood and no meat, making it both nutritious and aligned with that lifestyle choice.
Can I substitute the avocado if I don’t like it?
If you’re not a fan of avocado, try swapping it with sliced cucumber or mango for a different but equally fresh texture and flavor that still complements the prawns beautifully.
What kind of dressing can I use as an alternative?
If you want a twist, try a Greek yogurt-based dressing with lemon juice and herbs for creaminess without oil, or a balsamic vinaigrette if you prefer a slightly sweeter, tangy note.
Final Thoughts
This Prawn & Avocado Spicy Salad Recipe is a joyful celebration of fresh, bold flavors that come together effortlessly in just minutes. Whenever I make it, friends and family are always asking for seconds, and I know you’ll love sharing this lively dish as much as I do. So grab those fresh ingredients and treat yourself to something both healthy and incredibly delicious today!
Print
Prawn & Avocado Spicy Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Pescatarian
Description
A vibrant and refreshing Prawn & Avocado Spicy Salad that combines succulent cooked prawns with creamy avocado, mixed greens, and a zesty lime dressing. This Mediterranean-inspired, no-cook recipe offers a perfect balance of spicy, tangy, and fresh flavors, ideal for a healthy and quick meal.
Ingredients
Salad Ingredients
- 1 pound cooked prawns, peeled and deveined
- 2 ripe avocados, diced
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 small red chili, finely sliced or 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro, chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, place the mixed salad greens, cherry tomatoes, red onion, and diced avocado. Add the cooked prawns on top, then gently toss all ingredients together to mix evenly without mashing the avocado.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until the mixture is emulsified and smooth.
- Toss Salad with Dressing: Pour the prepared dressing over the salad bowl. Toss gently once more to coat all components evenly with the flavorful dressing, taking care to keep the avocado pieces intact.
- Add Heat and Garnish: Sprinkle the sliced red chili or red pepper flakes over the top for a spicy kick. Garnish with freshly chopped cilantro to add a burst of herbaceous flavor.
- Serve Immediately: Serve the salad fresh to enjoy the crisp textures and bright flavors at their best.
Notes
- For extra heat, add a dash of hot sauce or finely chopped jalapeño to the salad.
- If using raw prawns, sauté them briefly in olive oil with salt and pepper until just cooked, then cool slightly before assembling the salad.
- This salad is best enjoyed fresh to maintain the texture of the avocado and greens.
- Leftover dressing can be stored in the refrigerator for up to two days.
