Prawn and Avocado Marie Rose Salad
Why this recipe works
- Fast no-cook assembly: Cooked peeled prawns and a simple whisked dressing keep the recipe quick, with no hob or oven required.
- Balanced creamy dressing: Lemon juice and Worcestershire sauce cut through the mayonnaise and ketchup, keeping the Marie Rose sauce bright rather than heavy.
- Fresh texture contrast: Crisp romaine, firm prawns and creamy avocado give the salad enough structure to feel light but satisfying.
Get the most out of this recipe
Ingredient notes
- Use well-chilled prawns: Cooked prawns should be fresh-smelling, properly chilled and well drained so the sauce stays thick and coats evenly.
- Choose firm-ripe avocado: Avocado should yield slightly but still hold its shape; very soft fruit will break down when folded through the sauce.
- Adjust the lemon last: Add lemon to taste after mixing the sauce, as ketchup sweetness and mayonnaise richness vary by brand.
Make-ahead tips
- Mix the sauce ahead: The Marie Rose sauce can be prepared in advance and kept chilled, then folded with the prawns and avocado just before serving.
- Keep lettuce separate: Store the dressed prawns away from the romaine if not serving immediately, so the leaves stay crisp.
- Best eaten fresh: The salad is at its best soon after assembly; leftover avocado may darken and the lettuce will soften over time.
Dietary alternatives
- For gluten-free serving: Check the Worcestershire sauce, ketchup and mayonnaise labels, as some brands may contain gluten or traces.
- For an egg-free version: Use an egg-free mayonnaise alternative, keeping the rest of the dressing balance the same.
Serving ideas
- Serve with something crisp: Pair with toast, crusty bread or extra chilled lettuce leaves for a classic light lunch or starter.
- Finish with citrus: A final squeeze of lemon just before serving sharpens the creamy sauce and freshens the seafood.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the mayonnaise and ketchup until smooth. Finely grate a little lemon zest into the bowl, then squeeze in 1 to 2 tbsp lemon juice to taste. Whisk in the Worcestershire sauce, cayenne pepper and half the black pepper.
- Separate the romaine lettuce leaves, then rinse and shake dry. Tear or slice the leaves into bite-sized pieces and divide between two plates or bowls.
- If the prawns are large, cut them into bite-sized pieces. Halve the avocado, remove the stone, peel, then cut the flesh into chunks.
- Add the prawns and avocado to the bowl with the Marie Rose sauce and gently fold to coat without breaking up the avocado. Spoon the dressed prawns and avocado over the lettuce. Finish with the remaining black pepper and a final squeeze of lemon if you like.
Recipe notes
Tips
- Use well-drained, cooked prawns so the sauce stays thick and clings to the seafood.
- Add the avocado at the end and fold gently to keep the pieces intact.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised egg mayonnaise and ensure the prawns are properly chilled and within their use-by date.
Substitutions
- Replace romaine lettuce with iceberg lettuce for extra crunch.
- Replace ketchup with tomato puree for a less sweet, more savoury Marie Rose sauce.
- Replace lemon with lime for a slightly sharper citrus flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the dressed prawns separately from the lettuce in an airtight container and eat within 24 hours; the avocado may darken. Do not freeze.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Crustaceans Eggs
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