Free 12WBT Recipe: Roasted Tomato, Prawn & Avocado Salad

New // Caroline Attwood

No one wants to cook a big, fussy meal when it’s hot. This prawn and avocado salad packs a lot of flavour with minimal effort – perfect for entertaining!


  • Serves 10
  • 15 min prep time
  • 30 mins cooking
  • 111 calories per serve


  • 6 tomatoes (1140g), cut into wedges
  • 1g olive oil spray
  • 2 handfuls rocket (80g)
  • 2 Lebanese cucumber (194g), peeled into ribbons
  • 30 cooked king prawns (340g), peeled & deveined, tails left intact
  • 1 avocado (242g), halved, peeled & thinly sliced
  • 10g balsamic glaze


  1. Preheat oven to 170 C (fan-forced). Line a baking tray with non-stick baking paper.
  2. Arrange the tomatoes on the tray and spray with oil spray. Season with pepper. Bake for 30-40 minutes or until the tomatoes soften and start to shrivel around the edges. Set aside for 30 minutes to cool.
  3. Put the rocket leaves, cucumber and prawns in a large bowl. Lightly toss to combine.
  4. Add the tomato and avocado and toss gently to combine.
  5. Divide the salad between serving plates.
  6. Drizzle with a little glaze and sprinkle with the pepper to serve.

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