Avocado & Prawn Salad

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #31582

March 09, 2019



"From one of our national supermarkets and their in store free recipes."

Original is 4 servings

Nutritional

  • Serving Size: 1 (411.3 g)
  • Calories 393.3
  • Total Fat - 14 g
  • Saturated Fat - 2 g
  • Cholesterol - 354.2 mg
  • Sodium - 1682 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 6.7 g
  • Sugars - 2.3 g
  • Protein - 40.4 g
  • Calcium - 174.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Halve the avocadoes and remove the seeds and then cut a small flat surface on the base so that they sit on the plates.

Step 2

Combine the prawns, pear, onion, dill and chilli in a bowl and mix well. add the aioli and stir to combine, then spoon into the avocado

Step 3

Serve with baby cos wedge salad and ranch dressing.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the avocados, choose ones that are slightly soft to the touch.
  • When selecting prawns, look for ones that are firm, plump and have a mild aroma.

  • Substitute shrimp for scallops for a more indulgent flavor. The scallops will add a richer, more luxurious taste to the salad, providing a contrast to the sweetness of the pear.
  • Substitute dill for parsley for a more subtle flavor. Parsley is a milder herb than dill, so it will provide a more subtle flavor to the salad without overpowering the other ingredients.

Vegetarian Variation Replace the prawns with 1 cup of cooked quinoa, and replace the ranch dressing with a vegan dressing.



Grilled Asparagus with Lemon and Parmesan: This is a delicious side dish that pairs perfectly with the Avocado & Prawn Salad. The bright flavors of the lemon and Parmesan complement the richness of the avocado, while the grilled asparagus adds a light crunch to the dish.


Roasted Potatoes with Garlic and Thyme: Roasted potatoes are a great accompaniment to the Avocado & Prawn Salad. The potatoes are lightly seasoned with garlic and thyme, giving them a savory flavor that pairs well with the creamy avocado and the succulent prawns. The potatoes also add a nice crunch to the dish and make it more filling.




FAQ

Q: How do I prepare the avocados?

A: Cut the avocados in half and remove the seeds. Cut a small flat surface on the base so they can sit on the plates.



Q: How do I store avocados?

A: Avocados should be stored at room temperature until they are ripe. Once ripe, store them in the refrigerator to prevent further ripening.

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Fun facts:

Fun Fact 1: Avocado has been enjoyed by humans since 8,000 BC, and was first cultivated in Mexico. It was even referred to as the "Ahuacatl" by the Aztecs, which translates to "testicle" due to its shape!

Fun Fact 2: This recipe is inspired by the one created by celebrity chef Gordon Ramsay, who served it to the British royal family at a dinner party in 2011.