Prawn and avocado salad with ginger dressing

Fresh ginger dressing really brings this prawn and avocado salad to life. Perfect for a light lunch on the deck with friends, served with crusty bread and dry white wine.

  • 30 mins cooking
  • Serves 4
  • Print


Prawn and avocado salad
  • 1 kilogram medium cooked prawns
  • 200 gram snow peas, sliced thinly
  • 1 bunch chives, chopped
  • 100 gram baby spinach leaves
  • 1 medium (250g) avocado, sliced
Ginger dressing
  • 1/4 cup finely grated fresh ginger
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon white sugar
  • salt and freshly ground black pepper


Prawn and avocado salad with ginger dressing
  • 1
    Peel and devein the prawns. Cut prawns in half lengthways.
  • 2
    For the ginger dressing, press the grated ginger between two spoons over a small bowl, reserve the juice; discard ginger. Combine the olive oil, lemon juice, sugar, salt and pepper to taste in a screw-top jar; shake well. Add the ginger juice gradually, to taste.
  • 3
    Combine the prawns, snow peas, chives, spinach and avocado in a large bowl.
  • 4
    Just before serving, add the ginger dressing to salad; toss to combine.


You can use 500g cooked chicken breast fillets instead of the prawns, if desired. Ginger dressing can be made a day ahead. Salad is best made close to serving. Not suitable to freeze.

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