Prawn and avocado cocktail

Prawn and avocado cocktail
  • Serves icon for 4 people
  • Time icon Ready in 25 minutes

This starter is a great version of a completely classic dish: try our prawn and avocado cocktail recipe for a refreshing twist.

420kcals, 35.1g fat (5.8g saturated), 22.5g protein, 3.6g carbs, 2g sugar, 0.8g salt


  • 450g raw shell-on king prawns
  • 2 little gem lettuce or 1 head cos
  • 1 each red and white chicory
  • 2 ripe avocados
  • Cayenne pepper, to sprinkle
  • Lemon wedges, to garnish

For the cocktail dressing

  • 1 large free-range egg yolk
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • 100ml mild olive or vegetable oil
  • 1 tbsp tomato ketchup
  • ½ tsp Worcestershire sauce
  • A mean shake of Tabasco sauce
  • ½ tbsp vermouth


  1. Bring a pan of salty water to the boil. Cook the prawns until pink. Drain on kitchen paper, then cool in the fridge.
  2. Meanwhile, whizz the egg yolk with the mustard and lemon juice in a food processor, then add the oil in a steady stream. The mayo is ready when the blades leave a trail in the mixture. Fold in the other flavourings by hand, and adjust to taste.
  3. Remove the prawn shells, leaving the tail shell on for show, if you like.
  4. Strip the lettuce and chicory down to their hearts (the tight, inner leaves) and finely shred. Peel, stone and cut the avocados into thin wedges. Lightly toss 1 tbsp of the dressing into the prawns, lettuce, chicory and avocados. Divide between glasses. Spoon the remaining dressing on top of the cocktails and sprinkle with a little cayenne pepper. Serve with lemon wedges.

delicious. tips

  1. Make the cocktail dressing a day ahead, if you like.


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