prawn and avocado salad

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3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ kg large cooked prawns, shelled
2 large ripe avocados
juice of ½ lemon
1 cup whole egg mayonnaise
salt and pepper
2 tablespoons finely minced chives
salad greens
chives (garnish)
1 lemon, cut in wedges
cooking instructions
Whisk together oil, vinegar and mustard. Cube prawns and add to vinaigrette. Marinate for 30 minutes in the refrigerator. Peel and cube avocados and sprinkle with lemon juice. Combine mayonnaise with chilli sauce, salt and pepper to taste. Drain prawns. In a bowl, combine prawns, avocado cubes and chives. Season with salt and pepper and toss lightly. Divide salad greens among 4 chilled plates and top with prawn/avocado mixture. Spoon spicy mayonnaise dressing over prawns and garnish with chives. Serve with lemon wedges on the side.
serves 4
advance preparation
Marinade and dressing can be made several days in advance.
Try substituting any of our other chilli sauces for a different flavour. Coriander, flat leaf parsley or any other herbs you prefer could also be used.
serving idea
For a dinner party, serve this salad as a starter, substituting RED CAYENNE CHILLI SAUCE in the dressing. Follow with jalapeno & rosemary lamb chops (page 34), roasted or mashed potatoes and asparagus.

diet options

vegetarian variation
Use a creamy cubed feta cheese and add to marinade in place of prawns. Drain and combine with avocado and chives. Serve on slices of ripe red tomatoes arranged over salad greens and drizzle with dressing.

A marriage made in heaven.