Avocado & Prawn/Shrimp Salad

Prep Time
Cook Time
Ready In

Recipe: #15454

November 01, 2014

"From a recipe book from Australian Good Food. Please note you more than likely would not use all the dressing in one sitting (depending on how much you like, so it is served on the side to let each person judge for themselves). Personally we would not leave the tails on the prawns."

Original is 4 servings


  • Serving Size: 1 (434.3 g)
  • Calories 454.4
  • Total Fat - 25.3 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 403.9 mg
  • Sodium - 1662.8 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 6.8 g
  • Sugars - 4.3 g
  • Protein - 36.9 g
  • Calcium - 177.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 40.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.

Step 2

Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.

Step 3

Divide between serving bowls.

Step 4

THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.

Step 5

Cut avocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.

Step 6

Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose ripe avocados that give slightly when pressed.
  • Look for cooked shrimp/prawns that are firm and have a bright orange color.

  • Substitute iceberg lettuce with kale for a nutrient-rich addition to the salad. Kale is a great source of vitamins A, C, and K, as well as minerals like iron and calcium. The benefit of this substitution is that it adds more vitamins and minerals to the dish, making it a healthier option.
  • Substitute shrimp with tofu for a vegetarian-friendly version of the salad. Tofu is a great source of plant-based protein and is high in calcium and iron. The benefit of this substitution is that it allows vegetarians and vegans to enjoy the same dish without the use of animal products.

Asian-Style Avocado & Prawn/Shrimp Salad Replace the Thousand Island Dressing with a mixture of 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground ginger. Drizzle the dressing over the salad and serve.

Creamy Rice Pilaf: This creamy rice pilaf is a great accompaniment to the avocado and prawn/shrimp salad. It is a simple yet delicious dish that adds a creamy texture and a nutty flavor to the salad. The creamy texture of the rice also helps to balance out the flavors of the salad.

Grilled Asparagus: Grilled asparagus is a great side dish to serve with the creamy rice pilaf and avocado and prawn/shrimp salad. It adds a smoky flavor and crunchy texture to the meal, and is also a healthy and nutritious vegetable. Grilling the asparagus also helps to bring out its natural sweetness, making it a delicious addition to this meal.


Q: How do you prepare the prawns?

A: The prawns should be cooked, peeled, and deveined with the tails intact.

Q: What type of dish can I make with prawns?

A: Prawns can be used to make a variety of dishes, such as stir-fries, curries, salads, pastas, and more.

2 Reviews


Made for the FYC Tag Game as part of a dinner party for game night guests. While true to the heart & soul of the recipe, I admit to minor changes plus expansions. I used a mixed greens bagged product & sautéed the shrimp in a parslied lemon garlic sauce seasoned w/Old Bay. For the avocado ingredient, I used my recipe for avocado hummus I already had on-hand. Finally, I added hard-boiled egg wedges & black olives. I had made a decision early-on to combine the appy/starter/soup/salad courses into a substantial salad, so your recipe was ideal. I esp appreciated this easy-fix salad w/an impressive presentation. Like another recipe that enjoyed “favorite status”, 1 of my guests made quite a point of saying your salad was her favorite part of the meal (her not a bit subtle hint that it deserves an encore). Thx for sharing this recipe w/us.


review by:
(25 Sep 2016)


A refreshing and healthy lunch that is quick and easy to put together. The Thousand Island dressing was a bit different than other Thousand Island dressing we have had but it worked very well with the avocado and shrimp. I did make one change in that I used fresh greens from the farmers market instead of the suggested greens. Thanks for the post.


review by:
(30 May 2015)

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Fun facts:

The thousand island dressing used in this recipe was created by an American actress and singer named Sophie Berezinski in the early 1900s. It is said that the dressing was created when she combined the remaining ingredients from a salad bar in her hotel in New York.

The avocado used in this recipe has a long history that dates back to the Aztec civilization. It was known as the "fruit of the gods" and was often used in religious ceremonies. Today, it is a popular ingredient in salads and other dishes.