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The Prawn Cocktail You Should Be Eating This Summer


Image Copyright – Raw Rhubarb/Jenna sinclair


Smashed avocado with chilli, little gem lettuce, lime and olive oil makes the perfect bed for a load of fat, juicy king prawns. Got a fork?

Gone are the days of the Marie Rose laden prawn cocktail in a dessert glass – yes it served us well in the ’70s and will always remain a classic but everything benefits from a little update now and then.

Smashed avocado is very trendy – if you’re on Instagram, you’ll know that not a day goes by without seeing it somewhere prettying up a plate with an egg or something. It’s amazing, that’s why.

You wouldn’t notice from the picture but there’s a load of lettuce blended into this mashup. It’s a good way to add texture and cheaper because avocados are hard to come by, especially ripe ones (I waited a week for this one to ripen, Aldi!). You can think of it as a ‘pimped’ guacamole.


Image Copyright – Raw Rhubarb/Jenny sinclair

For this fabulous prawn cocktail, all you need is a masher, or a fork or a small blender (the latter preferably) I bought myself a cheeky little blender for my birthday recently which is great for making guacamole, pesto, sauces, dips etc and used it in this recipe.

So without anymore blabbering, here’s how to make this super FRESH tasting quick lunch!

(Serves one – yeah you deserve it)

  • 1 Ripe avocado – peeled
  • 1 Red chilli – deseeded
  • 1 Clove of raw garlic
  • Half a head of little gem lettuce
  • Juice of half a lime + extra for garnishing
  • Big Glug of Extra Virgin Olive Oil
  • Black Pepper
  • Large Handful Of King prawns

So if you don’t have a blender just finely shred your lettuce and finely chop your garlic and chilli before mashing in the avocado and squeezing the lime juice in. Add the olive oil little by little so that you can control the consistency to your liking and season well with black pepper.

If you’ve got the blender available – chuck it all in there and pulse ’til it’s chunky.

Scoop it onto a plate, throw all your lovely fat prawns on then finish with an extra squeeze of lime juice!

jenna-sinclairThis guest post comes from Jenna Sinclair who blogs at Raw Rhubarb. She’s a freelance writer, food revolution ambassador for the Food Foundation (a charity founded by Jamie Oliver). Jenna loves surfing and strives to live in California some day. Check out her blog for lots of great recipes!

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