Prawn, Avocado and Bacon Salad

    25 minutes

    This prawn, avocado and bacon salad with a rich creamy dressing is perfect to serve in Autumn when your in denial that salad season is over! The warm crispy bacon adds a salty crunch that goes well with the fresh prawns and creamy avocado. The prawns can be replaced with shredded cooked chicken, if you prefer.

    9 people made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 4 slices shortcut bacon
    • 125g wholegrain sourdough bread, cubed
    • 1/4 cup sour cream
    • 2 tablespoons lemon juice
    • 2 teaspoons wholegrain mustard
    • 1 cos lettuce, leaves torn
    • 1 avocado, diced
    • 500g cooked and peeled king prawns
    • salt and ground black pepper, to taste

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat half the oil in a large frying pan over medium heat. Add bacon and cook for 3 to 4 minutes each side or until crisp; drain bacon on a plate lined with paper towels and chop into pieces.
    2. Heat remaining oil in same pan over medium-high heat. Cook the bread, turning, for 2 to 3 minutes or until golden. Transfer to a plate lined with paper towels.
    3. To make the dressing: Whisk the sour cream, lemon juice and mustard in a small bowl until combined. Season with salt and pepper.
    4. Place the lettuce, avocado, prawns, cooked bacon and croutons in a large bowl. Add dressing and toss to combine.

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