Recipes
Prawn and Avocado Salad with Creamy Orange Chive Dressing
Serves 6
Ingredients
2 tablespoons extra virgin olive oil, divided
1 tablespoon fresh lemon juice
¼ teaspoons sea salt
¼ teaspoons freshly ground black pepper
1 pound prawns (about 24), peeled and deveined
¼ cup full fat plain yogurt
3 tablespoons minced chives
2 tablespoons mayonnaise
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons minced orange zest
2 teaspoons minced lemon zest
½ teaspoon granulated sugar
½ teaspoon sea salt
6 handfuls mixed lettuce greens
3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice
2 large avocados, halved and pitted, flesh cut into ½ inch dice
Freshly ground black pepper
1 lemon, cut into 6 wedges
Preparation
In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well. Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes. Remove the prawns from pan and set them aside to cool.
In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.
To serve, place a handful of mixed greens on each plate. Top each serving with diced orange and avocado pieces, and prawns. Drizzle each salad with dressing. Season with pepper and garnish with a lemon wedge.