Entree: Australia – Queensland Coast – Prawn and Avocado Salad (Warm grilled prawns and ripe avocado served with mixed greens and a citrus dressing)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (454 g) raw prawns, peeled and deveined (about 12–16 medium)
- 2 tbsp (30 ml) olive oil for prawns
- Salt and freshly ground black pepper
- 4 cups (120 g) mixed baby salad greens
- 2 ripe avocados, halved, pitted and sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) cucumber, thinly sliced
- 1/3 cup (45 g) roasted macadamia nuts, roughly chopped
- 1/4 cup (15 g) fresh coriander leaves
- 1/4 cup (60 ml) extra-virgin olive oil for dressing
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) finely chopped shallot
- Salt and pepper to taste
- Lime wedges for serving

Instructions

1. Whisk together the dressing: combine 1/4 cup (60 ml) extra-virgin olive oil, 3 tbsp (45 ml) lime juice, 1 tbsp (15 ml) honey, 2 tbsp (30 ml) finely chopped shallot, and a pinch of salt and pepper. Set half the dressing aside.
2. Pat prawns dry and toss with 2 tbsp (30 ml) olive oil, salt and pepper. Heat a grill pan or skillet over medium-high heat and cook prawns 2–3 minutes per side until opaque and just cooked through. Remove from heat.
3. In a large bowl, toss the mixed greens, cherry tomatoes, cucumber and macadamia nuts with half the dressing so the greens are lightly coated.
4. Arrange the dressed greens on a platter or divide among plates. Top with sliced avocado and warm prawns.
5. Drizzle the remaining dressing over the prawns and avocado, scatter coriander leaves over the top, and serve with lime wedges.