Avocado and prawn salad with green goddess dressing Recipe
Ingredients
60ml (1/4 cup) extra virgin olive oil
3 avocados
1/3 cup fresh coriander leaves, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoons finely chopped fresh chives
500g peeled green prawns (tails intact)
1 long fresh red chilli, finely chopped
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
2 limes, rind finely grated, juiced
60ml (1/4 cup) TCC Coconut Milk
2 tablespoons water
450g papaya, deseeded, cut into wedges
1 iceberg lettuce, cut into wedges
2 teaspoons honey
Toasted macadamias, chopped, to serve
Avocado and prawn salad with green goddess dressing Recipe
Method
Step 1
Combine the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to develop the flavours.
Step 2
Meanwhile, coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.
Step 3
Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.
Step 4
Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.
Step 5
Top the salad with prawns. Spoon over green goddess dressing. Sprinkle with the macadamia and season.
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