Prawn cocktail & avocado salad
Waitrose and Partners

Prawn cocktail & avocado salad

This retro dish makes a delicious light lunch or dinner. We’ve roasted cherry tomatoes to add extra pops of sweetness, but you could skip this step if you don’t fancy cooking.

    3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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  • 250g Essential Cherry Tomatoes, halved
  • ½ tsp olive oil
  • 2 tbsp Essential Half Fat Mayonnaise
  • 1 tbsp tomato ketchup
  • ½ lemon, juice
  • ¼ tsp Worcestershire sauce, plus more to taste
  • Pinch cayenne pepper or smoked paprika, plus extra to serve
  • 2 Essential Little Gem Lettuce
  • 1 avocado, sliced
  • 100g Essential Cucumber, sliced
  • 175g Essential Cooked Peeled Prawns
  • 2 salad onions, sliced


  1. Preheat the oven to 180oC, gas mark 4. Put the halved tomatoes in a small roasting tin, drizzle with the oil and season. Roast for 20 minutes, then set aside to cool.

  2. Meanwhile, make the cocktail dressing by mixing the mayonnaise, ketchup, lemon juice, Worcestershire sauce and cayenne pepper (or paprika if you prefer it less hot); season.

  3. To assemble the salad, separate the little gem leaves and roughly chop. Arrange on a platter or individual plates and top with the avocado, cucumber, roasted tomatoes, prawns and salad onions. Drizzle over the dressing to serve and dust with a little more cayenne or paprika.

Cook’s tip

Short on time? Simply add the halved tomatoes to the salad without cooking them first.

And to drink...

Leftfield Rosé, Hawkes Bay, New Zealand (75cl), is an unusual blend of Arneis, Pinotage and Merlot, with cranberry and raspberry notes.


Typical values per serving when made using specific products in recipe


1,366kJ/ 328kcals



Saturated Fat












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