Spiced Prawn, Chorizo and Avocado Salad
Serves 2 | with Ciabatta Croutons, Baby Gem Lettuce and Lemon
- Wheat
- Barley
- Cereals containing gluten
- Egg
- Mustard
- Crustaceans
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
This salad perfectly balances bold flavours. Creamy avocado balances the heat of sambal mayo dressing. The fresh zing of lemon complements salty prawns and chorizo.
Ingredients
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Avocado
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Lemon
32 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Sambal Paste
150 grams
King Prawns
(Contains: Crustaceans)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tbsp
Tomato Ketchup
2 tbsp
Olive Oil
½ tsp
Sugar
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Tear the ciabatta into roughly 2cm chunks.
c) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
d) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 0.5cm slice. Season with salt and pepper.
b) Trim the baby gem, then tear into bite-sized pieces.
c) Zest the whole lemon, then juice one half and cut the other half into wedges.
d) In a small bowl, combine the mayonnaise, lemon juice and half the sambal paste (add less if you'd prefer things milder) with the tomato ketchup, olive oil and sugar (see pantry for all three amounts). Mix well until combined.
a) Drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the prawns and chorizo. Season with pepper and stir-fry for 3-4 mins.
c) Once cooked, stir through the lemon zest and the remaining sambal paste, then cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) In the meantime, add the baby gem lettuce to a mixing bowl with the sambal mayo dressing. Stir until the lettuce is fully coated. TIP: Don't add the leaves too early or they'll go soggy.
b) Divide the dressed lettuce between 2 serving bowls, then top with the sliced avocado and the cooked spiced prawns and chorizo.
c) Serve with lemon wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: A tasty dish reminiscent of a posh prawn cocktail, though some found the lemon overpowering.
- Suggestions: Consider reducing the amount of lemon to balance the flavours better.
- Portions: Double the prawns for a more satisfying meal.
