Prawn & Avocado Salad

Prawn & avocado salad


Servings: 4



  • 500g cooked king prawns, deveined, peeled with tails intact
  • 1 green Oakleaf lettuce, washed, dried, leaves torn
  • 1 ripe avocado, halved, pitted, thinly sliced
  • 2tbs finely chopped fresh dill
  • 3tbs fresh lemon juice
  • 3tbs olive oil
  • Salt & black pepper to taste
  • 1/4 cup Red Kellys Lemon Myrtle Dressing



Step 1:

Place prawns, lettuce and avocado on 4 serving plates.


Step 2:

Combine dill, lemon juice, olive oil and Red Kellys Lemon Myrtle Dressing in a small jug. Season to taste with salt and pepper.


Step 3:

Drizzle dressing over each plate before serving. Enjoy!