Prawn, avocado and cherry tomato salad

Main Meals (Dinners)
Prep   15 min
Cook   5 min
  • Olive oil spray, 1 spray(s)
  • Shelled prawns, raw, any type, 300 g, deveined
  • Spring onion, 2 medium onion(s), thinly sliced
  • Cucumber, 1 cucumber(s), thinly sliced
  • Cherry tomatoes, 1 250g punnet(s), halved
  • Avocado, ¼ medium, diced
  • Fresh mint, ½ bunch(es) leaves only
  • Coriander, ½ bunch(es) leaves only
  • Basil, 1 bunch(s), leaves picked
  • Lemon, 1 lemon(s), juiced
  • Fish sauce, 1 teaspoon(s), reduced salt
  • Brown sugar, 2 teaspoon(s)


Heat a medium frypan over high heat and spray with cooking oil. Add prawns and cook for 1-2 minutes each side or until golden brown and just cooked through.

Meanwhile, make the salad. Combine the cucumber, avocado, cherry tomatoes, spring onion, mint, coriander and basil in a large bowl. Stir together the lemon juice, fish sauce and brown sugar in a separate bowl until sugar dissolves. Pour over the salad and gently toss.
Serve salad topped with prawns.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1
Protein37.1 g
Total fat7.1 g
- Saturated fat1.4 g
Total carbohydrates12.7 g
- Total sugars10 g
Fibre9.6 g
Sodium1077 mg