Prawn, Avocado and Egg salad

Today’s guest blogger is Rushda (lìng yīgè tóngxué). She told me she prefers salads when it came to cooking. So, I asked her to share one of her successful salad recipes.

Prawn, Avocado and Egg salad

I like experimenting with cooking and love to take up the challenge in making a dish out of whatever ingredients are available in my fridge when I decide to cook. I would also rather that someone else does the cooking and feeds me than do the cooking myself.

Rushda saladTime taken: 20 to 30 mins

Serves 2 or 3


  • Boiled eggs –  2 or 3, sliced
  • Avocado – 1, cubed
  • Prawns or baby shrimps – handful
  • Tomatoes – 2 or 3
  • Bell peppers – 1 or 2 (different colours are better)
  • Lime juice – 1 or 2 tbsp
  • Mixed herbs – oregano and rosemary – ½ tsp (optional)
  • Black pepper – ½ to 1 tsp, crushed
  • Garlic – 2 or 3 cloves, crushed
  • Salt, to taste
  • Sugar, pinch
  • Vinegar – 1 tsp
  • Olive oil, as required


  1. Make the salad dressing by mixing olive oil, vinegar, pinch of sugar, mixed herbs and finely crushed garlic. Keep aside.
  2. Heat the cleaned and de-shelled prawns in a non-stick pan on low heat till it is cooked enough. Just sprinkle a bit of lime juice over it while cooking – don’t add water or oil while cooking. After the prawns are cooked and cooled, drizzle a bit of olive oil over it and sprinkle some pepper and salt over them. If salt is used here, it is not required to be used again in the recipe.
  3. Toast the roughly cut tomatoes in a wok or pan over low heat.
  4. Meanwhile, slice the boiled eggs, bell peppers and cube the avocado.
  5. Assemble the ingredients on the salad plate, in an eye-catching way.
  6. Drizzle the salad dressing over the salad.

Recipe source: Rushda.


2 thoughts on “Prawn, Avocado and Egg salad

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