Salad of prawn, bean, avocado and mint

This is a very useful ‘one-pot’ salad. The prawns provide the protein, the beans the carbohydrate, and the avocado provides a significant contribution to your five-a-day.

The mint and the lime provides brightness.

The black sesame seeds provide visual pizzazz.

There are some optional extras. Peas make the whole thing a bit more summery. And lardons provide salty sweetness which pairs particularly well with the prawns.

If you are catering for a hungry crowd, supply also some soft warm rolls.


For a Surprising Summer Salad of Avocado, Artichoke Hearts, Walnuts and Prawns, follow this link.

Recipe for salad of prawn, bean, avocado and mint

Serves 2


• 100g/4 oz cooked prawns
• 1 x 400g/14 oz tin of white beans – butter or cannellini
• A handful of frozen peas (optional)
• 100 – 130g/4 oz bag soft washed lettuce leaves
• Juice and zest of half a lime
• 1 avocado
• A few mint leaves
• Salt and Urfa pepper flakes or freshly ground pepper
• 1 tbsp black sesame seeds (these are optional but they make the salad look very special)
• 3 tbsps of a good peppery olive oil
• 3 cloves of garlic
• Olive oil for frying
• Lardons – optional


1. Warm a little olive oil in a frying pan, crush the garlic, but don’t bother to peel it. put it in the frying pan together with the prawns (and the lardons if you’re using those too). Begin to warm through gently.
2. Drain the beans, rinse through, and add to the prawns.
3. Season the prawns and beans. Continue to warm through.
4. Empty the bag of salad leaves into a medium salad bowl.
5. Mix the oil and the lime zest and juice together.
6. Take the garlic out of the frying pan and add the prawns and beans to the salad bowl.
7. Peel and slice the avocado, add to the bowl.
8. Toss the whole lot together with the oil and lime juice.
9. Serve, garnished with the mint leaves and the black sesame seeds.

prawn and avocado salad



0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments

Related Posts

A salad of soft white Gorgonzola, roasted hazelnuts and zucchini

There was a brief period of travel respite between lockdowns, and off we rushed to Sardinia for a much-needed break and change of scene.We found…
Read More

How to turn tasteless winter tomatoes into richer, sunnier, more flavoursome specimens

“The one I make the most is a zippy little number with mint and capers.”Nigella Lawson, Cook, Eat, Repeat Having spent eight years living…
Read More

Cauliflower, blue cheese and walnut winter salad

This is a very successful winter salad – and nutritious, with the cheese and walnuts offering protein, and the spinach one of the five a…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts