Salade crevettes, avocat et concombre

Name: Salade crevettes, avocat et concombre
Cuisine: European, Mediterranean, French
Ingredients: 100g fromage blanc or Greek yoghurt; Juice of half a lemon; 2 tbsp crème fraîche; 1 tbsp capers – if in salt, rinse them first – finely chopped; 1 tbsp shredded tarragon leaves; 1 tbsp finely chopped parsley; 1 tbsp finely chopped chives; 1 tsp Dijon mustard; 1 small garlic clove, halved, any green germ removed, and chopped to a paste with a pinch of salt; 1 tbsp olive oil; 250g shell-on prawns; 1 garlic clove, unpeeled, bashed a bit; Pinch of piment d’Espelette or chilli flakes; Juice of half a lemon; 1 little gem or other crunchy lettuce, roughly torn or shredded, about 200g; 1 avocado; 1 small cucumber, about 250g, halved, seeds scraped out and discarded then cut into 1cm slices – if the skin is at all tough, peel it first; 200g cherry tomatoes, halved; 1 small stick of celery, trimmed, about 20g, finely diced; Salt and freshly ground black pepper

4 steps

I love this dressing. It makes a change from vinaigrette and you can vary the herbs you use. I’m using tarragon, parsley and chives here, but you can use any combination of soft herbs. As well as in today’s recipe, you can also use it to dress a cold potato or green bean salad, or over sliced tomatoes. It also makes a great dip for crudités, too. SERVES 2 as a main course, 4 as a starter - from Lickedspoon newsletter

Updated at: Thu, 07 May 2026 15:46:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories404.1 kcal (20%)

Total Fat27.5 g (39%)

Carbs25.4 g (10%)

Sugars9.7 g (11%)

Protein18.3 g (37%)

Sodium796.6 mg (40%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

First, whisk together all the ingredients for the dressing.

Step 2

Warm the olive oil in a frying pan over a medium-high heat with the garlic clove. Sauté the prawns for 2-3 minutes until they are pink. When they’re cool enough to handle, peel them then season them with the piment d’Espelette or chilli flakes, some salt and pepper, and trickle over the lemon juice. Leave to cool completely while you get on with the rest.

Step 3

Put the lettuce in a bowl and dress lightly but thoroughly in some of the dressing. Tip it onto a serving platter or into a bowl, or divide it between individual serving plates.

Step 4

Cut the avocado into pieces then tip it into the bowl you dressed the lettuce in. Gently stir it together with the cooled prawns, cucumber, cherry tomatoes and celery and a little more of the dressing. Spoon it over the lettuce. Trickle over some more of the dressing and serve immediately.