What’s Cooking: Shrimp & Avocado Salad

This is my go to salad on a hot day or night when I want to dine in and most of the ingredients are what you have in the cupboard and just need to whip up something quick and satisfying.

Total Time: 15 Minutes

Serves: 2


  • A packet of frozen prawns or shrimp
  • 2 cm ginger, grated
  • 2 cloves of garlic, grated
  • 1 tbsp of olive oil
  • A bag of baby spinach or lettuce
  • 1 large yellow pepper, cut into strips
  • Whole avocado, cut
  • 1 small red onion, cut in rings
  • 15 green olives
  • 10 cherry tomatoes, cut in half


  • Handful chopped fresh parsley
  • 1 Garlic clove
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp english mustard
  • Salt and black pepper to taste


  1. Cook the prawns or shrimp for a few minutes until they are thawed get rid of any excess water then fry in a tablespoon of oil oil until they are done and turn pink. Add ginger and garlic and fry together for 30 seconds.
  2. Make the dressing with olive oil, vinegar, mustard, parsley, salt and pepper.
  3. Assemble all the remaining bits together on two plates and dizzle a little olive oil on top and dig in.

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