Picnic-Perfect Avocado, Prawn, and Cabbage Salad

This easy salad is perfect for summer picnics, work lunches, and potluck parties
Prawn and Avocado Salad


This sweet and spicy Asian-inspired salad is just what you need to add to your weekly summer meal staples.

This recipe is courtesy of Bonne Maman.


For the dressing

  • 1/2 red chile, deseeded and finely chopped
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoons apricot jam, such as Bonne Maman
  • 2 limes, juiced
  • 1 Tablespoon fish sauce
  • 2 Tablespoons vegetable oil

For the salad

  • 2 Tablespoons vegetable oil
  • 6 large garlic cloves, thinly sliced
  • 350 Grams raw shelled prawns
  • 25 Grams roasted cashew nuts, chopped
  • 1 avocado
  • 125 Grams white cabbage, finely shredded
  • 1 small green mango, peeled, stoned, and shredded
  • Small bunch fresh mint, roughly chopped
  • Small bunch fresh cilantro, roughly chopped
  • 6 scallions, shredded


For the dressing

Put all the ingredients in a jar. Seal the jar and shake well to combine.

For the salad

In a medium skillet set over medium-high heat, add the oil and garlic, and fry until golden and crispy. Remove the garlic from the oil with a slotted spoon and set aside.

In the same hot oil, stir-fry the prawns with the roasted cashew nuts for 2-3 minutes, until the prawns are just pink. Add the prawns to the garlic, spoon over 2 tablespoons of the dressing, and set aside to cool.

Peel, stone, and dice the avocado, and toss it together with the cabbage, mango, mint, cilantro, scallions, and prawn mixture. Serve immediately with the remaining dressing handed around in a separate bowl.