Go Back
Pineapple and Prawn Salsa on Avocados with Cashew Cream Sauce
Print Pin
5 from 1 vote

Pineapple and Prawn Salsa on Avocados with Cashew Sriracha Cream

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Author Cooks with Cocktails


  • 2 - 4 ripe avocados
  • 1/2 lime
  • 1/2 c red onion
  • 4 roma tomatoes , diced
  • 1 cup red pepper , diced
  • 1 cup pineapple , diced
  • 1 cup cilantro , chopped
  • 1 lime juiced
  • 15 - 18 prawns , peeled and de-veined
  • 1 tsp saltFOR THE PRAWNS
  • 1 tbsp olive oil
  • 15 - 18 prawns
  • 1 clove garlic , minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Recipe for Creamy Cashew Sauce with Sriracha and Cilantro (optional)


  • Heat the olive oil in a frying pan on medium heat. Chop up the prawns in small bite sized pieces. Add them to the pan and start to saute. Add the minced garlic, lime, salt and pepper. Saute until the prawns turn a bright pink, but don't over cook. Set aside to cool.
  • Get out a big bowl. Add the chopped onion, tomatoes, red pepper, pineapple, cilantro, lime, and salt.
  • When the prawns are cooled, add them to the salsa. Mix it all up well. Season with salt and lime to taste.
  • Make the creamy cashew sauce with sriracha and cilantro according to the directions.
  • When you are ready to serve the dish, slice the avocados in half and remove the pit. Gently scoop out the flesh with a spoon so that you have a full half an avocado. Cover each avocado in lime juice really well so they don't get brown.
  • Scoop a couple spoonfuls of the the salsa onto each of the avocado halves. Drizzle cashew cream over top if desired.
  • Serve!