Prawn cocktail with avocado


  • 300g cooked peeled North Atlantic prawns, drained and dried
  • 2 ripe medium avocados
  • juice of 1 lemon
  • 1 x 85g bag mixed lettuce leaves
  • 6 large shell-on cooked king prawns
  • 1 lemon cut into 6 wedges
  • salt and freshly ground black pepper


  • 8 tbsp light mayonnaise
  • 4 tbsp crème fraîche
  • 6 tbsp ketchup
  • 2 tbsp creamed horseradish
  • 1½ tsp tomato purée
  • juice of ½ lemon
  • a dash of sugar

Prawn cocktail with avocado

A classic 70s recipe but with the addition of avocado – it deserves a comeback!



  1. To make the sauce, mix all the ingredients together in a bowl and season with salt and pepper. Stir in the peeled prawns.

  2. Peel the avocados and cut into small dice, toss in the lemon juice and season with pepper.

  3. Divide the lettuce between 6 glasses and arrange the avocado on top. Spoon the prawn mixture over the top and garnish each glass with a large prawn.

  4. Serve with a small lemon wedge and brown bread and butter.

PREPARING AHEAD - The sauce can be made up to 3 days ahead. The dish can be assembled up to 4 hours ahead. Not suitable for freezing.


This recipe is taken from: Mary Berry & Lucy Young Cook Up A Feast (Dorling Kindersley)