Bookmark All recipesSeafoodStarters Healthy prawn and avocado cocktail by Michael Catling 25 March 2026 A lighter take on the retro prawn cocktail, this version swaps a heavy Marie Rose sauce for a fresh, zesty dressing with creamy avocado. Like many people, I got into eating avocado in a big way I few years ago. Now I can’t get enough of the stuff, so I make no apologies for using it in my reinvented version of a prawn cocktail. Prawns and avocado often feel like a match made in heaven, but throw a Marie Rose sauce into the mix and we’re on a fast-track to flavour town. Where my version of the retro classic differs is by substituting mayonnaise with natural yoghurt for a lighter, healthier dressing. The rest of the ingredients you’ll find in your store-cupboard so you can make this in advance the day before and quickly assemble everything 10 minutes before serving. You can thank me later! Everything You Need To Know To Make Healthy Prawn And Avocado Cocktail Chef Catling’s recipe notes Recipe: Healthy prawn and avocado cocktail Frequently asked questions Tips & Notes To Know Feeling indulgent? Swap the prawns for crayfish or lobster tail. Keep everything cold: Chill the sauce, prawns and serving glasses before assembly. This keeps the texture fresh and crisp. Add crunch with lettuce: Opt for finely shredded iceberg or baby gem as your base. Hold the Marie Rose dressing before serving to stop the leaves from wilting. Garnish like a pro: Sprinkle over some smoked paprika, fresh chives or even a little caviar if you’re feeling extra fancy. Healthy prawn and avocado cocktail Serves: 2 Prep time: 10 mins Pin Print Ingredients 100ml natural yoghurt (0% fat)1 heaped tsp tomato puréePinch of cayenne pepper1/4 tsp smoked paprika, plus extra for dusting1 tsp Worcestershire sauce1/2 tsp mango chutney1 lemon, juice to taste, plus slices to garnish170g cooked king prawns1/2 cucumber, deseeded and finely chopped12 cherry tomatoes, halved1/2 small iceberg lettuce, finely shredded1 avocado, stoned and finely diced To serveFresh flat-leaf parsley, finely chopped, for garnish Instructions Step 1Combine the natural yoghurt with the tomato purée, cayenne pepper, smoked paprika, Worcestershire sauce and mango chutney and mix well. Step 2Squeeze in the lemon juice to taste and season with salt and a generous helping of pepper. Add the king prawns and coat in the sauce. Set aside. Step 3Mix the remaining ingredients in a bowl, squeeze over extra lemon juice to prevent the avocado from browning, and divide between glasses. Top with the prawns and a sprinkle of parsley and smoked paprika to finish. Garnish with a lemon slice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions How Do I Buy Sustainable Prawns? Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way. The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDesserts Dark chocolate and avocado mousse by Michael Catling 26 March 2026 Rich, indulgent and healthy, this dark chocolate mousse uses avocado and oat milk instead of cream for a silky-smooth, guilt-free dessert. The kids will never know. With just six ingredients and no baking required, this dark chocolate and avocado mousse is a breeze to whip up in just 5 minutes. I’ll admit that it was my first time using avocado as a replacement for cream in a dessert, but it was completely undetectable in terms of looks and flavour, plus it worked a treat in cutting through the slight bitterness and richness of the dark chocolate. This is one of those rare desserts that skirts the edges of being good for you, which is even more of an excuse to dive headfirst into a bowl. Everything You Need To Know To Make Chocolate And Avocado Mousse Chef Catling’s recipe notes Recipe: Chocolate and avocado mousse Tips & Notes To Know Use ripe avocados: The key to a creamy mousse is using ripe avocados. They should be soft to the touch but not mushy. Overripe avocados might make the mousse too thin. Pay for flavour: Since chocolate is the star ingredient, opt for a good-quality dark chocolate with at least 70% cocoa. The better the chocolate, the richer the flavour. Storage: This mousse keeps well in the fridge for 2-3 days, so it’s a great make-ahead dessert. Just keep it covered tightly with clingfilm before serving. Finish with a flourish: The toppings are where you can get creative! Add fresh berries, crumbled cookies or nuts, or even a sprinkle of sea salt for a sweet ‘n salty contrast. Chocolate and avocado mousse Serves: 4 Prep time: 5 mins Pin Print Ingredients 75g dark chocolate (at least 70% cocoa), melted75ml oat milk50ml maple syrup2 avocados, stoned and flesh scooped out1 tsp vanilla extract2 tbsp cocoa powder To serve (optional)Sprigs of fresh mint12 fresh raspberries Instructions Step 1Place the dark chocolate, oat milk, maple syrup, avocado flesh, vanilla extract and cocoa powder in a blender and blitz until smooth. Step 2Spoon into glasses or pots and chill for a couple of hours before serving. Top each mousse with 3 fresh raspberries and a sprig of mint, if desired. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. 0 comment 0 FacebookTwitterPinterestEmail
