Prawn & Avocado Cocktail
Recipes · Lunch · Recipe, Typed Supps
A 1970s starter that was always secretly a very good lunch.
Allergens and patterns
Contains crustaceans, eggs. Fits: Pescatarian, Gluten-free.
Ingredients
- 16 cooked, peeled (300g) Prawns — Cold and cooked. About 24g of protein a serving for barely any fat.
- 1 large, diced (150g) Avocado — The fat and the richness, and what turns a starter into something that actually fills you up.
- 2 1/2 tbsp (40g) Mayonnaise — The base of the sauce. Use less than the original recipe would and lean on the lemon instead.
- 1 tbsp (20g) Tomato Ketchup — What makes it Marie Rose rather than prawns in mayonnaise. One spoon, not two.
- 1, juiced (25g) Lemon — Cuts through the mayonnaise, which otherwise flattens everything it touches.
- shredded (150g) Iceberg Lettuce — Cold and crisp underneath. Any softer leaf goes limp under the sauce within minutes.
- a dusting (1g) Paprika — Over the top, purely because that is how it is done.
Nutrition per serving
- Calories: 358.5 kcal
- Protein: 22.3g
- Carbohydrate: 7.5g
- of which sugars: 5.6g
- Fat: 25.4g
- of which saturated: 3.5g
- Fibre: 7g
- Sodium: 962.6mg
Method
- Mix the mayonnaise, ketchup, lemon juice and a pinch of salt into a smooth sauce.
- Shred the lettuce into two bowls or glasses.
- Fold the prawns and avocado through the sauce and spoon on top.
- Dust with paprika and serve cold.
Nutrients it supplies
More in Lunch