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)

  • Prawn Cocktail with Avocado