Prawn & Avocado Cocktail


20 large prawns, cooked, de shelled, and deveined

2 leaves lettuce shredded

1 avocado, peeled, de seeded, and cut into 1 cm dice

2 sprigs dill

1 tablespoon, salmon roe (optional)

One lemon

Salt & pepper


Cocktail sauce

¼ cup good quality organic mayonnaise (or home made if you prefer)

1 tab tomato sauce

3 drops Tabasco

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice


To make the sauce

Mix all the ingredients together,
Season to taste
Store in the refrigerator, in a sealed container
This sauce can be made a day or two in advance

To assemble the cocktail

Presentation is the most important thing to consider when serving this dish so use the best looking glass or bowl that you have.

Arrange the lettuce in the bottom of the glass, and then cover with the avocado; it’s a good idea to add a squeeze of lemon to the avocado to stop from going brown

Add a little salt and pepper to season the avocado

Cut the prawns into bite size pieces, but not too small, and arrange on top of the avocado

When you are ready to serve spoon on he cocktail sauce carefully so the dish doesn’t look messy

Arrange the sprig of dill on top and the salmon roe.

Serve with champagne and silky underwear, or none if you desire