If you are looking for a fresh, colorful, and elegant starter, this Mary Berry Beetroot, Avocado and Prawn Salad Recipe is a fantastic choice. Sweet earthy beetroot, creamy avocado, and juicy prawns come together to create a salad that is both light and satisfying. The combination of textures makes every bite interesting, while the simple dressing enhances the natural flavors without overpowering them. This easy recipe takes around 20 minutes to prepare and is perfect for lunch, dinner parties, or a healthy appetizer.
Ingredients
For the Salad
- 300g cooked beetroot, sliced
- 2 ripe avocados, sliced
- 250g cooked king prawns
- 100g mixed salad leaves
- 1 small red onion, thinly sliced
For the Dressing
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt, to taste
- Black pepper, to taste
How to Make Mary Berry Beetroot, Avocado and Prawn Salad Recipe
- Prepare the ingredients: Wash and dry the salad leaves. Slice the beetroot, avocado, and red onion into thin, even pieces.
- Arrange the salad base: Spread the mixed salad leaves evenly over a large serving platter or individual serving plates.
- Add the toppings: Arrange the sliced beetroot, avocado, cooked prawns, and red onion over the salad leaves.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, chopped dill, salt, and black pepper until combined.
- Dress the salad: Drizzle the dressing evenly over the salad just before serving.
- Serve: Serve immediately for the freshest flavor and texture.
Tips for the Best Beetroot, Avocado and Prawn Salad
How do I keep avocado from turning brown?
Toss the avocado slices with a little lemon juice before adding them to the salad.
Can I use frozen prawns?
Yes. Defrost them completely and pat dry before using to prevent excess moisture.
What is the best beetroot to use?
Cooked fresh beetroot provides the best flavor, but vacuum-packed cooked beetroot works very well too.
How can I make the salad more filling?
Add cooked quinoa, couscous, or crusty bread on the side for a heartier meal.
Serving Suggestions
- Serve with warm crusty bread.
- Pair with grilled salmon or chicken.
- Enjoy as a light summer lunch.
- Serve as an elegant dinner party starter.
- Accompany with chilled white wine.
Storage
Room Temperature
This salad should not be left at room temperature for more than 2 hours.
Refrigerator
Store leftovers in an airtight container for up to 1 day. The avocado may darken slightly but will remain edible.
Freezing
Freezing is not recommended as the avocado and salad leaves lose their texture when thawed.
Nutrition
- Calories: 285 kcal
- Carbohydrates: 13g
- Protein: 20g
- Fat: 18g
- Saturated Fat: 3g
- Sodium: 540mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I prepare this salad in advance?
You can prepare the beetroot, prawns, dressing, and salad leaves ahead of time. Add the avocado and dressing just before serving.
Can I use smoked salmon instead of prawns?
Yes, smoked salmon works beautifully and pairs well with both beetroot and avocado.
What dressing works best with this salad?
A simple lemon and olive oil dressing complements the ingredients without overpowering their natural flavors.
Is this salad suitable for a light lunch?
Yes, it is nutritious, satisfying, and perfect for a healthy lunch option.
Mary Berry Beetroot, Avocado and Prawn Salad Recipe
Course: SaladCuisine: BritishDifficulty: Easy4
servings20
minutes20
minutes285
kcalA fresh and vibrant salad featuring cooked beetroot, creamy avocado, succulent prawns, crisp salad leaves, and a light lemon dressing. Perfect as a starter, lunch, or light dinner.
Ingredients
300g cooked beetroot, sliced
2 ripe avocados, sliced
250g cooked king prawns
100g mixed salad leaves
1 small red onion, thinly sliced
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tbsp chopped fresh dill
Salt, to taste
Black pepper, to taste
Directions
- Wash and dry the salad leaves thoroughly.
- Slice the cooked beetroot, avocado, and red onion.
- Arrange the salad leaves on a large serving platter.
- Scatter the beetroot, avocado slices, prawns, and red onion over the leaves.
- Whisk together the lemon juice, olive oil, Dijon mustard, dill, salt, and pepper in a small bowl.
- Drizzle the dressing evenly over the salad.
- Serve immediately while the avocado is fresh and vibrant.
Notes
- Use ripe but firm avocados for the best texture.
- Cooked beetroot can be prepared in advance.
- Add the dressing just before serving to keep the salad fresh.
