Prawn Avocado and Edamame Salad
Prawn avocado and edamame salad gives you juicy prawns, creamy avocado, crisp vegetables, and a bright lime soy dressing in one easy bowl.
This is the kind of meal I make when I want something light but still filling. The prawns bring lean protein, the edamame adds fiber and plant protein, and the avocado makes every bite rich without needing a heavy dressing.
Why You’ll Love This Recipe
- Fresh and satisfying: Crisp cucumber, cabbage, and green onions balance the creamy avocado and tender prawns.
- Quick to make: The prawns cook in minutes, and the rest is simple slicing and tossing.
- Budget smart: Frozen prawns and frozen shelled edamame keep the cost lower and reduce waste.
- Bright flavor: Lime juice, soy sauce, and sesame seeds make a simple dressing that tastes clean and savory.
Fabian’s Budget and Health Tip: Use frozen raw prawns and frozen shelled edamame. They are often cheaper than fresh, cook fast, and keep well in the freezer. For a lower sodium option, use reduced sodium soy sauce and add extra lime juice for more punch.
Ingredients (Serves 4)
- 1 pound raw prawns, peeled and deveined (450 g)
- 1 1/2 cups shelled edamame, cooked and cooled (225 g)
- 2 medium avocados, diced (300 g)
- 1 large cucumber, diced (300 g)
- 3 cups shredded cabbage (210 g)
- 4 green onions, thinly sliced (60 g)
- 2 tablespoons sesame seeds (18 g)
- 1/4 cup fresh lime juice (60 ml)
- 3 tablespoons soy sauce (45 ml)
Step-by-Step Instructions
1. Cook the prawns
Bring a medium pot of water to a gentle simmer. Add the prawns and cook for 2 to 3 minutes, just until they turn pink and curl into loose C shapes. The smell should be sweet and fresh, not strong. Drain them right away so they stay tender.
2. Cool the prawns
Rinse the prawns under cold water for a few seconds, then pat them dry. This stops the cooking and keeps the salad crisp instead of warm and watery.
3. Prepare the vegetables
Add the edamame, avocado, cucumber, cabbage, and green onions to a large mixing bowl. The cabbage should look fluffy, the cucumber should feel firm and juicy, and the avocado should be ripe enough to look creamy but still hold its shape.
4. Mix the dressing
In a small bowl, stir together the lime juice and soy sauce. Taste it before adding it to the salad. It should taste bright, salty, and sharp enough to wake up the sweet prawns and creamy avocado.
5. Toss the salad
Add the cooled prawns to the vegetables. Pour over the lime soy dressing and toss gently with a large spoon. Use a soft hand so the avocado coats some of the cabbage but does not turn mushy.
6. Finish with sesame seeds
Sprinkle the sesame seeds over the salad and toss once more. Serve right away while the cucumber is crisp, the prawns are tender, and the lime aroma is fresh.
Expert Troubleshooting and FAQs
Can I use frozen prawns?
Yes. Thaw them overnight in the fridge or place them in a sealed bag under cold running water. Pat them dry before cooking so they do not taste watery.
How do I know when prawns are cooked?
They should turn pink and opaque, with a gentle curl. If they curl tightly into small circles, they may be overcooked and rubbery.
Can I make this salad ahead of time?
You can prep the prawns, edamame, cucumber, cabbage, and green onions up to 1 day ahead. Add the avocado, lime juice, soy sauce, and sesame seeds just before serving for the best texture.
What can I use instead of prawns?
Cooked chicken, tofu, or extra edamame all work well. Keep the same lime soy dressing because it pairs nicely with both seafood and plant protein.
Why did my salad get watery?
The prawns may not have been dried well, or the cucumber may have released juice after sitting. Pat the prawns dry and serve the salad soon after tossing.
Estimated Nutritional Facts
Per serving, based on 4 servings. Values are rough estimates and will vary by brand and ingredient size.
- Calories: About 360
- Protein: About 34 g
- Carbs: About 22 g
- Fats: About 15 g
Prawn Avocado and Edamame Salad
Ingredients
- 1 pound raw prawns, peeled and deveined (450 g)
- 1 1/2 cups shelled edamame, cooked and cooled (225 g)
- 2 medium avocados, diced (300 g)
- 1 large cucumber, diced (300 g)
- 3 cups shredded cabbage (210 g)
- 4 green onions, thinly sliced (60 g)
- 2 tablespoons sesame seeds (18 g)
- 1/4 cup fresh lime juice (60 ml)
- 3 tablespoons soy sauce (45 ml)
Instructions
- 1. Cook the prawns. Bring a medium pot of water to a gentle simmer. Add the prawns and cook for 2 to 3 minutes, just until they turn pink and curl into loose C shapes. The smell should be sweet and fresh, not strong. Drain them right away so they stay tender.
- 2. Cool the prawns. Rinse the prawns under cold water for a few seconds, then pat them dry. This stops the cooking and keeps the salad crisp instead of warm and watery.
- 3. Prepare the vegetables. Add the edamame, avocado, cucumber, cabbage, and green onions to a large mixing bowl. The cabbage should look fluffy, the cucumber should feel firm and juicy, and the avocado should be ripe enough to look creamy but still hold its shape.
- 4. Mix the dressing. In a small bowl, stir together the lime juice and soy sauce. Taste it before adding it to the salad. It should taste bright, salty, and sharp enough to wake up the sweet prawns and creamy avocado.
- 5. Toss the salad. Add the cooled prawns to the vegetables. Pour over the lime soy dressing and toss gently with a large spoon. Use a soft hand so the avocado coats some of the cabbage but does not turn mushy.
- 6. Finish with sesame seeds. Sprinkle the sesame seeds over the salad and toss once more. Serve right away while the cucumber is crisp, the prawns are tender, and the lime aroma is fresh.
