Foodie Friday: Try this fresh and zesty prawn and avocado salad, perfect for a barbeque or outdoor lunch.


  • 1kg of cooked farmed black Aussie tiger prawns
  • 1 bunch watercress
  • 180g bag baby leaves with beetroot
  • 1 avocado
  • 2 tbs extra virgin olive oil
  • 1 tbs white balsamic vinegar
  • 3 tsp honey
  • Salt and pepper, to season


  1. Peel tiger prawns and halve by cutting along the back.
  2. Pick sprigs from watercress and place into a large bowl with baby leaves with beetroot.
  3. Peel, deseed and slice avocado. Add to salad with prawns.
  4. Whisk olive oil, white balsamic vinegar and honey together until combined.
  5. Season with salt and pepper. Add dressing to salad and toss gently until combined. Serve.

Recipe: Woolworths