Avocado prawn and coconut salad is a delicious sweet tasting salad that’s perfect as a healthy lunch or starter. It’s packed full of flavour, made with minimal ingredients and has an amazingly tasty sweet honey coconut dressing to go with it. This perfect salad recipe proves that all salads aren’t boring!
Folks, you know that every now and then despite the time of year maybe not being appropriate I’ll drop in a salad recipe just to add a bit of variety from all those soups and casseroles you normally see here.
The last time I sneaked one in was in January with the Mediterranean Chickpea Salad. Remember? 😉
So, today its the turn of this tasty avocado prawn and coconut salad.
Although if I’m honest, I’m not so much as sneaking this in at an inappropriate time of year (after all it’s supposed to be Spring now) as opposed to publishing it now in the hope it might attract some warmer sunnier weather here in Scotland! 🙂
OK, I know I’m going on about the weather here more so than I usually do, and Lady Lynne (on proof reading this) will tut tut and say that I’m beginning to sound like my parents……..
However, there’s also another reason for willing on some warmer weather and that’s because in 2 weeks time we’ll be hiking the West Highland Way!
Yep, Lady Lynne, Lynne’s friend Jen and myself will be covering the entire 96 miles North to South travelling walking through some of Scotland’s most spectacular glen’s and mountains.
So that’s why I have to ask. Is it too much that we can experience some consistency in the weather and have some continious double digit temperatures, please?
Anyway sorry folks, we’re all just a bit excited. You know how we love our hiking. Plus it feels as if though it’s been such a while since we hiked Hadrian’s Wall.
OK enough of that for now lets get back to the recipe shall we? I’ll talk more about our West Highland Way hike in the next few posts!
It was Lady Lynne that gave me the idea for this avocado prawn and coconut salad.
You see, she frequently travels with her job, staying over in hotels all around the U.K. and I recall her mentioning she’d enjoyed having it somewhere. I duly noted it down in my “menu ideas” OneNote and thought about how I could make it more interesting and healthy. And not just taste like any old ordinary salad.
That’s where I thought I would use a honey dressing which would enhance the flavour and make it more exciting to eat. Also honey used as a salad dressing helps to break down salad greens and improves digestibility too. Now there’s a fact for you!
And talking about facts and health benefits…..
Here’s what else is beneficial in this delicious recipe!
The Health Benefits Of This Avocado Prawn And Coconut Salad
- It’s only 391 calories per serving.
- Provides 166% of your daily vitamin C requirement as well as a quarter of your vitamin A requirement.
- Provides a quarter of your daily calcium and iron requirements.
- As a superfood avacados can help protect your body from heart disease, cancer, degenerative eye and brain diseases.
- Prawns are an excellent low-fat source of protein.
- Coconut is rich in fibre which plays an important role in the digestive process.
Avocado Prawn And Coconut Salad Recipe
This avocado prawn and coconut salad is best served fresh. Keep it chilled if you make it and take it to work too.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
- 4 tbsp coconut cream
- Juice of 2 limes
- 1 tbsp fish sauce
- 2 tbsp runny honey
- 180 g cooked and peeled king prawns
- 2 avocados peeled and chopped
- 2 spring onions chopped
- 1 tbsp coriander freshly chopped
- 1 tbsp mint freshly chopped
- 100 g baby spinach leaves
- 1 tbsp desiccated coconut
- Mix all the dressing ingredients in a small bowl
In a large bowl place, the prawns, avocado, spring onions, coriander and mint. Pour over the dressing and toss well.
- Divide the spinach between two places.
Spoon the prawn and dressing mixture between the 2 plates of spinach scatter over the desiccated coconut and serve immediately.
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