King Prawn and Avocado Salad

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 252 kcal, 31g protein, 9g carbs, 12g fat and 7g fibre per serving (approximate)
  • About 10 minutes, preparation and cooking
  • Estimated cost £4.16–£5.26 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 150g king prawns
  • ½ avocado
  • 3 generous handfuls mixed leaves (about 80g)
  • 8 cherry tomatoes
  • 1 tbsp lemon dressing

Method

  1. Cook the king prawns in a non-stick pan over medium heat for 3-4 minutes, turning, until pink and opaque.
  2. Rinse mixed leaves, then slice or chop avocado and cherry tomatoes.
  3. Arrange king prawns, avocado, mixed leaves and cherry tomatoes in a bowl and finish with lemon dressing. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Crustaceans. May contain, depending on the product: Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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