Prawn and Avocado Salad

A fresh, tasty salad that’s bursting with flavour!


Prawn and Avocado Salad

  • Prawns – from “seafood allowance”
  • 1 tsp Soy Sauce
  • 1 tsp Olive Oil
  • Salt and Pepper to taste
  • Cherry Tomatoes – from “vegetable allowance”
  • Butter Lettuce – from “vegetable allowance”
  • 1 cup Chopped Fresh Coriander
  • 1 tbs Balsamic Vinegar
  • ½ Avocado (cubed) – from “fruit allowance”


  1. Combine the prawns, salt, pepper, soy sauce and olive oil in a bowl.
  2. Heat a pan on high and cook the prawns for 1-2 minutes each side until they have cooked through.
  3. Transfer to a bowl and cover with foil to keep warm (keep the juices from the pan).
  4. Make the salad by mixing the halved cherry tomatoes, butter lettuce and chopped coriander in a large bowl.
  5. Toss with the balsamic vinegar and place on a plate.
  6. Top with the avocado cubes and cooled prawns.
  7. Pour over juices from the pan.
  8. Optional: Serve with cracker bread from allowance.

This is a Phase 2 TLC-Recipe.

Need any further information on this recipe contact the TLC-Chef at tlc.chef@tlcforwellbeing.com


Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>