Prawn Cocktail Salad with Avocado Recipe

If you’re craving something that screams fresh, indulgent, and just downright delicious, then you’re in for a treat. This Prawn Cocktail Salad with Avocado Recipe is one of those dishes I keep coming back to—it’s classic with a creamy twist, and you can whip it up in less than 20 minutes. Trust me, once you try it, it might just become your go-to salad for easy dinners or impressing guests without breaking a sweat.

Ingredients You’ll Need

The beauty of this Prawn Cocktail Salad with Avocado Recipe is how well the ingredients play together. You get the crisp crunch of cos lettuce, the buttery smoothness of avocado, and the sweet, garlicky prawns—all tied together with a zesty Marie Rose sauce that I always make from scratch.

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• Frozen jumbo prawns: I always keep a bag in my freezer—they’re perfect for quick meals and save so much prep time since they’re already cooked and peeled.
• Garlic butter: Adds a fragrant, rich stovetop sear for the prawns that elevates the dish completely.
• Avocados: Make sure they’re ripe but still firm enough to slice neatly without getting mushy.
• Cos lettuce: Provides a sturdy and crunchy base that holds up well under the creamy sauce.
• Mayonnaise: The creamy foundation for the dressing, bringing everything together smoothly.
• Tomato sauce: Adds a subtle sweetness and tang—use your favorite brand for best flavor.
• Lime juice: Freshly squeezed is best here; it brightens up the whole salad with a zesty pop.
• Worcestershire sauce: Just a splash introduces a delicious depth—don’t skip it, this is my secret ingredient.
• Paprika: Gives the dressing a hint of smoky warmth that you’ll notice and love.

Variations

I love experimenting with this Prawn Cocktail Salad with Avocado Recipe depending on the season or what’s in my fridge, and honestly, you should too! Don’t be afraid to tweak it to fit your mood or dietary needs.

• Add crunch: I sometimes throw in some toasted almonds or crispy bacon bits for extra texture and flavor—it’s a total game-changer.
• Spice it up: A few dashes of hot sauce or a minced chili can add a punch if you like a bit of heat.
• Swap mayo for greek yogurt: For a lighter dressing, use Greek yogurt instead of mayonnaise—it’s tangy and keeps it creamy.
• Seasonal twists: In the summer, I might add chunks of ripe mango or fresh herbs like cilantro for a tropical spin.

How to Make Prawn Cocktail Salad with Avocado Recipe

Step 1: Prep your fresh base

First things first, rinse your cos lettuce well and pat it dry. I like to slice it thinly so it’s easy to eat without any big “leaf pockets.” Arrange it neatly on a platter—that’s going to be the crisp green bed that holds our prawns and avocado perfectly.

Step 2: Slice your avocado just right

Peel and thinly slice your avocados right over the lettuce. This layering adds a creamy texture under the prawns, creating a beautiful balance. Tip: if you want to avoid avocado going brown, drizzle just a little lime juice on top.

Step 3: Whip up that delicious Marie Rose sauce

Mix together mayonnaise, tomato sauce, lime juice, Worcestershire sauce, and paprika in a bowl until smooth. Chill the sauce so the flavors meld while you cook your prawns. This sauce is where the magic happens—it’s creamy, tangy, and has just the right kick.

Step 4: Sizzle your prawns with garlic butter

Heat garlic butter in a pan until it’s sizzling hot. Quickly fry your thawed jumbo prawns for about 1 minute on each side—remember, they’re already cooked, so you’re just warming and adding those rich garlicky notes. Place those beauties right on top of the avocado and lettuce.

Step 5: Drizzle and serve

Drizzle your chilled Marie Rose sauce generously over the prawns and avocado, and don’t forget some fresh lime wedges on the side—you’ll want that fresh citrus boost with every bite!

How to Serve Prawn Cocktail Salad with Avocado Recipe

Garnishes

I like to sprinkle a little fresh chopped chives or parsley on top for a pop of color and mild oniony notes. Sometimes a few thin lemon or lime slices add a lovely zesty look, and if I’m feeling fancy, some tiny edible flowers make it stunning for guests.

Side Dishes

This salad pairs beautifully with crusty sourdough bread or light garlic toast to mop up that luscious dressing. For a heartier meal, a chilled cucumber and dill yogurt soup or a crisp white wine is divine alongside.

Creative Ways to Present

One of my favorite ways to impress is to serve this salad in individual glass cups or martini glasses layered beautifully for a cocktail party vibe. It makes the portion look elegant and gets everyone excited to dive in. Another fun idea is hollowing out avocado halves and filling them with the prawn mixture for an Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare, but it happens!), store them in an airtight container in the fridge. I usually keep the dressing separate to prevent the salad from getting soggy. The salad is best eaten within 24 hours for freshness.

Freezing

This salad really doesn’t freeze well because avocado and the creamy dressing change texture when thawed, so I recommend making it fresh whenever you want to enjoy it at its best.

Reheating

The prawns can be gently reheated in a skillet with a splash of garlic butter, but I prefer to eat leftovers cold to keep the salad crisp and fresh. Avoid microwaving the whole salad; it wilts the lettuce and avocado unpleasantly.

FAQs

Final Thoughts

Honestly, this Prawn Cocktail Salad with Avocado Recipe is one of those dishes that’s stood the test of time in my kitchen. It’s easy enough to throw together on a casual Tuesday, yet impressive enough to serve to guests like a pro. The flavors are effortlessly fresh, creamy, and just a little bit indulgent in the best way possible. If you’ve never tried making your own prawn cocktail salad with avocado, I encourage you to give this a go—you’ll love how simple and satisfying it is, and I can guarantee your family and friends will be asking for your secret.

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