When You Want Something Fresh but Still Feel Like You’ve Had Dinner 🦐
There’s a point in summer where salads stop feeling exciting, but heavy food still feels wrong. You want something fresh, cooling, and light — but also something that feels like a real meal.
These Prawn, Avocado & Herb Summer Cups sit perfectly in that space.
They’re bright, citrusy, and packed with flavour, without requiring you to cook a single thing. Using good-quality cooked prawns, a handful of herbs, and ripe avocado, this is the kind of plate that feels a bit coastal, a bit fancy, and very appropriate for warm evenings.
And yes — it’s completely acceptable to eat this straight out of the bowl.
Why These Summer Cups Work So Well
- Absolutely no cooking required
- Light, fresh flavours with enough protein to satisfy
- Perfect for hot weather and low appetite
- Ready in under 10 minutes
- Easy to serve as a bowl, cup, or lettuce wrap
They’re also ideal when you want something that feels a little special without any effort.
Ingredients (Single-Serve)
- 150g cooked prawns, peeled and deveined
- ½ ripe avocado, diced
- 1 small cucumber, diced
- Fresh herbs (parsley, dill, chives, or coriander)
- Juice of ½ lemon
- Extra virgin olive oil
- Sea salt & cracked black pepper
Optional extras:
- Finely sliced red onion or spring onion
- Chilli flakes or chilli oil
- A spoon of Greek yoghurt or mayo for creaminess
How to Assemble (No Cooking Required)
- Place prawns, avocado, cucumber, and herbs in a bowl.
- Add lemon juice, a drizzle of olive oil, salt, and pepper.
- Gently toss to combine, keeping the avocado chunky.
- Spoon into bowls, cups, or lettuce leaves.
- Finish with extra herbs or chilli if using.
Serve immediately while everything is cold and fresh.
How to Serve It
These summer cups are incredibly versatile:
- Eat them as a light dinner or lunch
- Serve in lettuce cups for a hands-on option
- Pair with crusty bread or crispbread
- Add to a platter for easy entertaining
They’re especially good eaten slowly with a cold drink nearby.
Storage Tips (Seafood in Summer Needs Respect)
Because seafood is involved, storage matters:
- Cooked prawns: Keep refrigerated and use within 24–48 hours
- Avocado: Cut just before serving if possible
- If prepping ahead, store components separately
- Assemble just before eating for best texture and food safety
👉 Once mixed, this dish is best eaten straight away.
Easy Swaps & Variations
This recipe is very forgiving:
- Swap prawns for smoked salmon, crab, or tinned tuna
- Use lime instead of lemon
- Add mango for a tropical twist
- Make it dairy-free or add a creamy element if you prefer
- Add cooked quinoa or rice on cooler days
You can also turn this into a summer seafood salad bowl.
Nutrition Notes (Light, Protein-Rich & Summer-Friendly)
This plate is ideal for warm weather:
- Prawns provide lean protein and iodine
- Avocado adds healthy fats and fibre
- Fresh herbs support digestion and flavour
- Lemon juice adds vitamin C and freshness
It’s light, but satisfying — especially when appetite is low in the heat.
A Summer Dinner That Feels Effortless (Because It Is)
This is one of those meals that feels polished without trying too hard. It’s fresh, seasonal, and quietly satisfying — perfect for nights when you want to eat well without making a big thing of it.
Sometimes, that’s exactly the energy summer dinners need.
What’s Coming Next
These summer cups are Day 6 of our No-Cook Summer Plates & Snacks series.
Still to come:
- Berry, yoghurt & crunch snack boards
👉 If you try this one, leave a comment or share it with someone who loves seafood but hates cooking in the heat.
👉 Or explore more solo-friendly summer recipes on Plan4One.com.
