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Avocado and prawn salad with green goddess dressing
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Creamy green goddess dressing with avocado.
Ingredients:
  • 500g peeled green prawns (tails intact)
  • 1 long fresh red chilli, finely chopped
  • 2cm piece fresh ginger, peeled, grated
  • 2 limes, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 avocados
  • 82.50 ml fresh coriander leaves, chopped
  • 82.50 ml fresh mint leaves, chopped
  • 30.00 ml finely chopped fresh chives
  • 60ml (1/4 cup) Coconut Milk
  • 40.00 gm water
  • 450g papaya, deseeded, cut into wedges
  • 1 iceberg lettuce, cut into wedges
  • 14.40 gm honey
  • Toasted macadamias, chopped, to serve
Instructions:
  • In a bowl, mix together the prawns, chilli, ginger, garlic, lime zest, and 1 tablespoon of oil. Season with salt and pepper, then let it sit to enhance the flavors.
  • Coarsely chop 1 avocado, then blend it with coriander, mint, chives, and 2 1/2 tablespoons of lime juice in a food processor until almost smooth. Incorporate coconut milk, water, and 1 1/2 tablespoons of the remaining oil. Season and blend until the mixture is smooth and well combined.
  • Cut the remaining avocados into wedges, then drizzle them with a bit of the remaining lime juice to keep them fresh. Arrange the avocados with papaya and lettuce on a serving plate.
  • In a bowl, mix honey and 1 tablespoon of lime juice. Heat the rest of the oil in a large non-stick frying pan over medium-high heat. Cook prawns for 4 minutes, turning occasionally, until they change color and are cooked through. Transfer to a plate and drizzle with the lime mixture.
  • Add succulent prawns on top of the salad, drizzle with flavorful green goddess dressing, generously sprinkle with crunchy macadamia nuts, and season to taste for a delightful finishing touch.

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