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Grilled Prawn and Avocado Salad

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30 mins
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15 mins
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  • 300g prawns
  • 2 ripe avocados
  • Mixed salad greens
  • 200g cherry tomatoes
  • 1 small red onion
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Fresh coriander, chopped
  • Salt and pepper, to taste


Grilled Prawn and Avocado Salad is a delectable culinary creation that combines the succulence of perfectly grilled prawns with the creamy richness of ripe avocados, resulting in a harmonious blend of flavours and textures. This vibrant salad is a celebration of fresh and wholesome ingredients, making it a delightful choice for those seeking a light yet satisfying meal.

The star of the dish is the grilled prawns, which are expertly cooked to perfection, showcasing a tantalising smokiness and a tender, juicy interior. The charred exterior adds a delightful crunch, creating a delightful contrast to the overall dish. The prawns bring a seafood richness that elevates the salad to a gourmet experience.

  1. In a bowl, combine the prawns with 2 tablespoons of olive oil, the juice of 1 lime, chopped coriander, and season with salt and pepper. Toss to coat the prawns evenly with the marinade. Allow them to marinate for about 15-20 minutes.
  2. Preheat your grill or a grilling pan to medium-high heat.
  3. Thread the marinated prawns onto skewers or use a grill basket to make grilling easier.
  4. Grill the prawns for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them, as prawns can become tough if overdone. Remove them from the grill when they are just cooked through.
  5. While the prawns are grilling, prepare the salad components.
  6. Slice the ripe avocados and set them aside.
  7. Wash and dry the mixed salad greens.
  8. Slice the cherry tomatoes in half.
  9. Thinly slice the red onion.
  10. In a large salad bowl, layer the mixed greens, sliced avocados, cherry tomatoes, and red onion.
  11. Once the prawns are done grilling, remove them from the skewers or grill basket and place them on top of the salad.
  12. In a small bowl, combine 2 tablespoons of olive oil and the juice of half a lime. Whisk the dressing together and drizzle it over the salad.
  13. Garnish the salad with additional chopped coriander (or cilantro) and a bit of fresh ground black pepper.

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