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Avocados With Prawns, Quinoa And Spinach

Avocados With Prawns, Quinoa And Spinach

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Quinoa adds an extra protein boost to our 21st century version of Avocado Ritz, a classic 1960s dish of prawns tossed in seafood sauce and piled into avocado halves. Add fresh baby spinach and sesame seeds for a super-nutritious summer dinner!



130 g small, cooked, peeled prawns
60 ml Knorr creamy thousand Island dressing
125 ml (½ cup) uncooked quinoa
20 ml (4 tsp) sesame seeds
4 avocados
the juice of half a lemon
a handful of baby spinach
300 g cherry tomatoes, quartered
extra Knorr Creamy 1000 island salad dressing, for drizzling

Preparation method

In a bowl, combine the prawns and KNORR Creamy 1000 Island Salad Dressing. Cover and set aside to marinate for 30 - 60 minutes.
In the meantime, cook the quinoa according to the instructions on the packet. Drain well and set aside to cool.
To toast the sesame seeds, place them in a dry frying pan and cook, tossing frequently, over a medium heat, or until they are hot and golden. Watch them closely so they don’t burn. Set aside.
In a large, non-stick pan, fry the prawns for a few minutes over a medium-high heat until golden brown and heated through.
Cut the avocados in half lengthwise and remove the pips. Arrange them, cut-side up, on a serving platter. Drizzle the cut surfaces with the juice of half a lemon juice to prevent them browning.
In a separate bowl, combine the quinoa, baby spinach and tomatoes. Pile this mixture into the halves and top with the cooked prawns.
Drizzle more KNORR Creamy 1000 Island Salad Dressing over the top, sprinkle with the toasted sesame seeds, and serve immediately.

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