Cajun Potato Prawn Shrimp and Avocado Salad
Bursting with bold Cajun flavors and packed with wholesome ingredients, this Cajun Potato Prawn Shrimp and Avocado Salad is a refreshing yet hearty dish perfect for any occasion. Tender roasted baby potatoes, juicy Cajun-spiced prawns, creamy avocado, and vibrant cherry tomatoes come together atop a bed of crisp mixed greens, all drizzled with a zesty lemon dressing. This 40-minute recipe combines the smoky spice of Cajun seasoning with the buttery richness of avocado for a beautifully balanced meal that's as nutritious as it is satisfying. Perfect for a light dinner, a flavorful lunch, or impressing guests at gatherings, this colorful salad is garnished with fresh parsley for an extra touch of freshness. Looking for a crowd-pleasing salad with a kick? This is it!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Baby potatoes
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 400 g Raw large prawns/shrimp (peeled and deveined)
- 2 tbsp Cajun seasoning
- 2 tbsp Butter
- 2 pcs Avocado (ripe, diced)
- 250 g Cherry tomatoes (halved)
- 1 small Red onion (thinly sliced)
- 100 g Mixed salad greens
- 1 pcs Lemon (juiced)
- 2 tbsp Fresh parsley (chopped)
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Wash and halve the baby potatoes. Toss them in 2 tbsp of olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread them out on the prepared tray and roast for 20 minutes or until golden and tender. Set aside to cool.
In a bowl, toss the prawns/shrimp with Cajun seasoning, 1/2 tsp salt, and 1/2 tsp black pepper to ensure even coating.
Heat 2 tbsp of butter in a large skillet over medium heat. Add the seasoned prawns/shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
In a large salad bowl, combine the roasted potatoes, diced avocado, halved cherry tomatoes, sliced red onion, and mixed greens.
Drizzle the salad with 2 tbsp of olive oil and the fresh lemon juice. Gently toss to mix.
Add the cooked prawns/shrimp to the salad. Sprinkle with fresh parsley for garnish.
Serve immediately and enjoy your flavorful Cajun Potato Prawn Shrimp and Avocado Salad!
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 7033 mg | 306% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 16.5 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 15.3 mcg | 77% | |
| Calcium | 503 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5745 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
