Name: Avocado and prawn salad with green goddess dressing
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 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) 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

Avocado and prawn salad with green goddess dressing

0 Likes

Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Avocado transforms green goddess dressing into a creamy delight.

Ingredients:

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) 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, chili, 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 and blend with coriander, mint, chives, and 2 1/2 tablespoons of lime juice in a food processor until nearly smooth. Incorporate coconut milk, water, and 1 1/2 tablespoons of oil, then season and process until creamy and blended.
Cut the rest of the avocados into wedges, then gently drizzle them with some more lime juice to keep them from browning. Arrange the avocado wedges with the papaya and lettuce on a serving plate.
Mix together honey and 1 tablespoon of lime juice. In a large non-stick frying pan over medium-high heat, warm the remaining oil. Cook prawns for 4 minutes, turning occasionally, until they turn pink and are fully cooked. Place prawns on a plate and drizzle with the lime and honey mixture.
Arrange the prawns on top of the salad, drizzle with green goddess dressing, sprinkle with macadamia nuts, and season to taste.

We use cookies

Similar Recipes

Prawn and avocado with lemon and mustard dressing

Avocado, prawn and scallop salad

Avocado, prawn and silverbeet salad with toasted rye bread

Prawn and asparagus salad with yoghurt dressing recipe