Thai Avocado, Prawn & Pomelo Salad


Serves 4 as a starter


  • 1 packet wild rocket
  • 60 ml fresh mint
  • 60 ml fresh coriander
  • 2 large avocados, peeled and sliced
  • 1 large pomelo, peeled and segmented
  • 200 g cooked prawn tails


  • 60 ml lime juice
  • 30 ml fish sauce
  • 15-30 ml honey
  • 30 ml sweet chilli sauce
  • 1 red chilli, deeded and chopped
  • Salt and a good grinding of pink peppercorns


  • Combine the rocket, mint and coriander and divide between four small serving plates.
  • Arrange the avocados, pomelo segments and prawns over the leaves.
  • Combine all the dressing ingredients and mix well.
  • Taste and adjust seasoning to achieve a sweet and sour to slightly hot and salty taste.
  • Drizzle over the salad, season with salt and pepper and serve immediately.

Recipe BY Jenny Kay, food editor of The Star’s, Angela Day

DOWNLOAD ATTACHMENT: Salads Thai Avo Prawn Pomelo
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