Mary Berry’s Beetroot, Avocado and Prawn Salad is an elegant, colorful starter or light lunch that combines sweet shellfish with earthy vegetables and a zesty citrus dressing. Ideally the beetroot should be the vacuum-packed natural variety rather than the pickled kind to ensure the delicate flavors of the avocado and prawns are not overwhelmed by harsh vinegar.
Mary Berry Beetroot, Avocado and Prawn Salad Recipe Ingredients
- 200 g (7 oz) large cooked and peeled prawns
- 250 g (9 oz) cooked beetroot (not in vinegar), sliced into wedges
- 2 ripe avocados, peeled, stone removed, and sliced
- 100 g (4 oz) mixed salad leaves (such as rocket, baby spinach, and watercress)
- 1 tbsp fresh dill, finely chopped
- Lemon wedges, for garnish
For the Lemon and Herb Dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp caster sugar
- Salt and freshly ground black pepper
How To Make Mary Berry Beetroot, Avocado and Prawn Salad Recipe
- Prepare the Dressing: In a small glass jar or a bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and caster sugar. Season with a pinch of salt and plenty of black pepper. Shake or whisk until the dressing is fully emulsified and slightly thickened.
- Handle the Beetroot: Cut the cooked beetroot into small, uniform wedges. It is helpful to do this on a plastic board or over parchment paper to avoid staining your wooden surfaces. Place the wedges in a small bowl and toss them with one tablespoon of the prepared dressing to give them a glossy finish.
- Prep the Avocado: Slice the avocados just before you are ready to assemble the salad. Once sliced, squeeze a little extra lemon juice over them to prevent the flesh from turning brown.
- Arrange the Base: Spread the mixed salad leaves over a large, flat serving platter or divide them among four individual plates.
- Layer the Components: Carefully arrange the beetroot wedges and avocado slices over the bed of leaves. Scatter the cooked prawns evenly across the top.
- Dress and Garnish: Drizzle the remaining dressing over the entire salad. Sprinkle with the freshly chopped dill and serve immediately with lemon wedges on the side for guests to squeeze over as they wish.
Recipe Tips
- Beetroot Choice: Look for “natural” or “steamed” beetroot in the vegetable aisle. Avoid the jars of beetroot preserved in malt vinegar, as the acidity is too strong for this particular Mary Berry recipe.
- Avocado Ripeness: To check if an avocado is ready, gently press the top near the stem. If it yields slightly to pressure, it is perfect; if it feels soft all over, it may be overripe and bruised inside.
- Prawn Prep: If using frozen prawns, ensure they are fully defrosted and patted dry with kitchen paper. Excess moisture from the prawns will dilute the lemon dressing and make the salad leaves soggy.
- The “Stain” Factor: To keep the salad looking professional, do not toss the beetroot with the other ingredients in a bowl. Instead, arrange them on the plate to prevent the red juice from turning the avocado and prawns pink.
What To Serve With Mary Berry Beetroot, Avocado and Prawn Salad
Prawn salad accompaniments are light, artisanal additions frequently served to complement the fresh seafood and rich avocado texture. Ideally the brown bread should be toasted and spread with unsalted butter to provide a warm, crunchy base for the cold salad components.
- Thick slices of buttered wheaten or soda bread
- Mary Berry Seeded Crackers
- A chilled glass of dry Rosé or a crisp Chardonnay
- New potatoes tossed in butter and chives
How To Store Mary Berry Beetroot, Avocado and Prawn Salad
- Refrigerate: This salad is best served immediately after assembly. However, you can store the components separately in the refrigerator for up to twenty-four hours.
- Pre-assembly: If you must prepare ahead, chop the beetroot and make the dressing, but leave the avocado and prawns until the very last minute to ensure maximum freshness.
- Freeze: This recipe is not suitable for freezing. The high water content in the beetroot, avocado, and salad leaves will cause them to collapse and become mushy once thawed.
Mary Berry Beetroot, Avocado and Prawn Salad Nutrition Facts
- Calories: 265 kcal (per serving)
- Carbohydrates: 8g
- Protein: 14g
- Fat: 19g
- Fiber: 5g
- Sugar: 6g
Nutrition information is estimated per serving based on four servings.
FAQs
Yes, Mary Berry frequently suggests smoked salmon as a luxury alternative to prawns in this salad. The earthy beetroot and creamy avocado pair exceptionally well with the oiliness of the salmon.
The best way is to pat the beetroot dry before slicing and to dress it separately before adding it to the plate. Placing the beetroot wedges on top of the leaves rather than mixing them in also keeps the salad looking vibrant.
Mary Berry often includes a teaspoon of creamed horseradish in her seafood dressings. If you enjoy a bit of heat that complements the beetroot, whisk a small amount into the dressing ingredients.
Try More Recipes:
- Mary Berry Potato Salad Recipe
- Mary Berry Waldorf Salad Recipe
- Mary Berry French Salad Dressing Recipe
Mary Berry Beetroot, Avocado and Prawn Salad Recipe
Description
A sophisticated and visually stunning salad featuring sweet prawns, earthy beetroot wedges, and creamy avocado in a zesty lemon-dill vinaigrette.
Ingredients
Instructions
- Whisk oil, lemon juice, mustard, and sugar in a jar to make the dressing.
- Slice the cooked beetroot into wedges and toss with a little dressing.
- Slice avocados and sprinkle with lemon juice.
- Arrange salad leaves on a platter.
- Layer avocado, beetroot, and prawns on top.
- Drizzle with the remaining dressing and garnish with dill.
Notes
- Based on the recipe from Mary Berry’s “Absolute Favourites.”
- Ensure the beetroot is the vacuum-packed variety for the best flavor.
- Use a flat platter for assembly to prevent the beetroot juice from staining the prawns.
