Lunch

Prawn and Avocado Salad Roll

Name: Prawn and Avocado Salad Roll
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 200 g cooked prawns, peeled; 1 avocado, mashed; 2 tbsp mayonnaise; 1 tbsp lemon juice; 2 soft bread rolls; Lettuce leaves; Salt and pepper, to taste

Serves 2 Prep 15 mins Cook 0 mins Total 15 mins

Here is our working prawn and avocado salad roll for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. As written it serves 2. Budget about 15 mins to prep and 0 mins to cook or bake, roughly 15 mins all up, across 7 ingredients and 3 method steps. The character of the dish comes from cooked prawns, avocado and mayonnaise. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Use it for work-from-home lunches, Saturday leftovers, and picnic baskets, then pack it for later or eat it fresh at the table. Halve it for one, or double when the kids bring friends home. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. We write lunch recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

200 g cooked prawns, peeled
1 avocado, mashed
2 tbsp mayonnaise
1 tbsp lemon juice
2 soft bread rolls
Lettuce leaves
Salt and pepper, to taste

Method

Mix prawns with mayo, lemon juice, salt and pepper.
Spread avocado on rolls. Top with lettuce and prawn mix.
Serve immediately.

Tip: A pinch of cayenne in the mayo adds a nice kick.

Notes

Putting it together for Prawn and Avocado Salad Roll: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Make-ahead and leftovers: halve it for one, or double when the kids bring friends home. Leftovers of Prawn and Avocado Salad Roll usually keep 2–3 days in a sealed fridge container; reheat until steaming hot in the centre. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Lunch practicality: Prawn and Avocado Salad Roll should still taste good slightly cooled if you are packing it. Moist fillings need a barrier (butter, mayo, or cheese) so bread does not go limp. If reheating, use gentle heat and a splash of water or stock rather than blasting on high.
Shopping and mise en place: read the full ingredient list once before you start. For Prawn and Avocado Salad Roll, cooked prawns and avocado are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Extra cook's margin: if your pan is thin or your oven runs cool, give Prawn and Avocado Salad Roll another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.