Mamta's Kitchen

Avocado and Prawn Salad

Makhan-Phal aur Jhinga Salad

Mamta Gupta

EasyFree From GingerFree From OnionMainSeafoodSideStarter

This is a very old fashioned salad, with my little twist to it. Normally, it is just prawns in mayonnaise, but I prefer to add a little crunch to it, in the form of Coleslaw. You can buy ready-made coleslaw at the supermarket. You can also add a little chopped red onion, even red pepper/capsicum/green chillies. We used to have it often at restaurants in the 70s and 80s. I still love it and make it.

Serves 4, one half per person.

Ingredients

  • 2 avocados, halved lengthwise and stone removed

  • 150-175 gm. cooked and peeled prawns (amount can be adjusted to your taste)

  • 4 tbsp. coleslaw (adjust to taste)

  • 2-3 tbsp. salad cream

  • A good sprinkle of freshly ground black pepper

  • A dash of chilli sauce of choice, I used Tabasco (can be replaced with a sprinkle of chilli powder)

  • Salt to taste

  • Juice of 1/2 lemon, adjust to taste and lemon size

  • Optional garnish: a sprinkling of paprika powder

Instructions

  1. Wash, dry and halve avocados. Ease stones out and discard. Take a tiny slice off the base of each avocado half, so it can rest flat on a plate.

  2. Place coleslaw and prawns a bowl.

  3. Add all other ingredients, except garnish, and mix gently.

  4. Taste and adjust seasoning.

  5. Spoon the prawn mixture into avocado halves. Sprinkle paprika powder.

  6. Place avocado halves on a plate directly or on a bed of lettuce leaves. Lettuce leaves can also be dusted with paprika. Garnish with a slice of lime or lemon, if you like.

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