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Cuban prawn, avocado and pineapple salad recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Zesty citrus herb sauce with garlic, caramelized pineapple, and a touch of chili elevate this quick and easy summer prawn salad.
Ingredients:
  • 1⁄4 pineapple, thinly sliced
  • 2 baby cos lettuce, leaves separated
  • 500g cooked tiger prawns, peeled, deveined, tails intact
  • 1 avocado, cut into wedges
  • 1 small red onion, thinly sliced
  • 1⁄2 bunch fresh coriander, leaves chopped
  • 1⁄4 bunch fresh continental parsley, leaves chopped
  • 2 garlic cloves
  • 1 fresh jalapeño chilli, deseeded, finely chopped
  • 60ml (1⁄4 cup) olive oil
  • 21.00 gm fresh lime juice
  • 2 tsp apple cider vinegar
Instructions:
  • Preheat a barbecue grill or chargrill pan to medium-high heat and grill the pineapple for 2-3 minutes on each side until perfectly charred.
  • Combine all the dressing ingredients in a food processor until smooth. Season to taste.
  • Place crunchy lettuce leaves on a beautiful platter. Layer with juicy pineapple, succulent prawns, creamy avocado, and flavorful onion. Finish by elegantly drizzling the dressing over the top before serving.

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