The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Cocktail with Avocado & Baked Potatoes
A classic king prawn cocktail, made with light and creamy almond yoghurt. Served on crisp lettuce and baked baby potatoes. Cooling cucumber, avocado and juicy tomatoes for veggies. Fresh dill and a pinch of paprika to finish.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 little gem lettuce (use half)
- 1 midi cucumber (use half)
- 1 avocado (use half)
- 75g seasonal tomatoes (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 6 baby potatoes
- 1 handful of fresh dill (use half)
- 1 unwaxed lime (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp smoked paprika (use half)
Nutritional Information
Calories: 665
Protein: 28g
Carbs: 63g
Fat: 33g
Ingredients
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 avocado
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 little gem lettuce
- 1 handful of fresh dill
- 1 unwaxed lime
- 75g seasonal tomatoes
- 1 tbsp smoked paprika
- 1 midi cucumber
- 6 baby potatoes
Nutritional Information
Calories: 572
Protein: 25g
Carbs: 39g
Fat: 36g
King Prawn Cocktail with Avocado & Baked Potatoes
A classic king prawn cocktail, made with light and creamy almond yoghurt. Served on crisp lettuce and baked baby potatoes. Cooling cucumber, avocado and juicy tomatoes for veggies. Fresh dill and a pinch of paprika to finish.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8 / air fryer 200C. Place the whole potatoes (halve any larger ones) on a baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Bake for 30-35 mins / air fryer 25-30 mins, until golden and soft.
- Make the prawn cocktail sauce; roughly chop the dill. Zest the lime into a bowl. Add the yoghurt, sundried tomato paste, juice from the lime, half the dill and a pinch of paprika. Season with sea salt and black pepper, mix well, then set aside.
- Heat a frying pan with 2 tsp oil on medium-high heat. Add the prawns and cook for 2-3 mins, until the prawns are pink and cooked through. Season with sea salt and black pepper.
- Trim the lettuce and carefully separate the leaves. Peel, destone and thinly slice the avocado. Thinly slice the cucumber at an angle. Quarter the tomatoes.
- Place the baked potatoes and lettuce leaves on plates, then fill with the avocado, cucumber, tomatoes and prawns. Drizzle with the cocktail sauce. Garnish with the remaining dill and paprika.
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