Prawns, Iceberg & Creamy Avo Dressing


prawn salad recipe

prawn salad recipe

prawn salad recipe

prawn salad recipe

prawn salad recipe

King prawns are a must on Christmas, and this is a great way to enjoy them - with a creamy avocado dressing and crunchy iceberg lettuce! Serve the prawns peeled and already placed in the iceberg lettuce leaves with the avocado dressing for a simple and refreshing finger food option, otherwise just serve the king prawns directly on a large platter with the extras on the side.


  • 1.2 - 1.5 kg cooked king prawns 
  • 2 x ripe avocados (seed and skin removed, diced)
  • 1 x lime (juiced)
  • 2 x tbsp yoghurt
  • 2 x tsp salt
  • 1 x iceberg lettuce


  1. In a food processor place the diced avocados, lime juice, yoghurt and salt. Process until the avocado mixture is creamy and thick. Place into a jar or small bowl for serving.
  2. Remove the end of the iceberg lettuce and separate each lettuce leaf. Rinse and dry the leaves. 
  3. Serve the prawns on a large plate with a side of the lettuce leaves and the avocado dressing. Use the lettuce leaves as ‘cups’ and place either 1 or 2 prawns in each lettuce cup as well as some of the creamy avocado dressing.


  • You can prepare the avocado dressing and the leaves prior just make sure to refrigerate until serving with the prawns so everything stays fresh. 
  • You can serve the prawns with the skin on or already peeled. 


Prep time: 10 minutes
Cook time: n/a
Serves: 4-6 as a sharing platter

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Ingredients for Prawns, Iceberg & Creamy Avo Dressing

Prawns - Tiger Large (min 500g) Cooked

$22.49 ea

Prawns - Tiger XLarge (min 1kg) Cooked

$49.99 ea

Avocado Small (each)

$2.50 ea

Avocado Large (each)

$3.49 ea

Limes (each)

$4.18 ea

Limes (min 500g net)

$3.49 ea

Barambah - Yoghurt Organics Low Fat (500g)

$6.49 ea

Lettuce Iceberg (whole)

$3.49 ea