Prawn, Chorizo and Avocado Salad with Crispy Capers and Eggless Lime and Chilli Mayo

Oh my this salad was so yummy. I enjoyed every mouthful the sweet prawns with the spicy chorizo and cooling avocado, then you get the peppery watercress and crispy salty capers, all finished off with a zingy mayo. I used delicious prawns from greenland, they have so much flavour and sweetness. I also used a posh chorizo that I got in a hamper for christmas. Next time I see the prawns again I won’t hesitate to buy them and make this exact same salad. The mayo is such a healthier smoother version. I always reserve the juice from any of the white beans and chickpeas, I just wrap in cling film and keep in the fridge so I can make mayo at any time. It is much easier to make than traditional mayo as you just add everything except the oil and just blitz with hand blender or in a food processor. Yum!

Ingredients (serves 2)

For the salad

  • 1 tub of  prawns (atlantic or greenland), peeled and washed
  • 14-16 slices of chorizo
  • 1 avocado, de stoned, peeled and cut into chunks
  • 1 small bag of watercress

For the eggless mayo

  • 60ml aquafaba (I used chickpea juice from the can)
  • 1 tsp white wine vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp golden caster sugar
  • 1 tbsp sriracha chilli sauce
  • juice of 2 limes
  • 100ml olive oil
  • 100ml groundnut oil (or any flavourless oil)
  • sprinkle of cayenne pepper

For the crispy capers

  • 4 caper berries, halved
  • 1 heaped tbsp of capers, drained
  • 4 tbsp groundnut oil, for frying


  1. Start by making the mayo. Add all of the ingredients except the oils into a food processor or hand blender pot. Give it blitz and have a quick taste to check seasoning. Mix the 2 oils into a jug. With the blade running  add all of the oil in a slow stream, blitzing all the time, it should take about 5 minutes for the mayo to thicken, once made cover and place in fridge.
  2. Next cook the chorizo and capers, heat a small frying pan over a medium heat. Add the chorizo and cook for a minute on each side until they just start to release their oils. Drain on kitchen paper and set aside. For the capers add the groundnut oil to a small saucepan until smoking. Tilt the pan on the flame so it makes the oil deeper. Add the caper berries (careful as they may spit) Cook for 2-3 mins until they stop bubbling and they turn golden and crispy. Drain on kitchen paper and set aside. Next fry the capers in the same way but only for about a minute until the open to look like flowers.
  3. Assemble the salad, share the watercress between 2 serving dishes, add the avocado, peeled prawns and chorizo. Sprinkle over the crispy capers and serve the mayo alongside. Enjoy.


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