Name: Prawn & avocado salad with lime aioli
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Ingredients: 10 x 5mm-thick slices crusty bread; 18.20 gm olive oil; 10 slices pancetta (see note); 2 baby cos lettuces, leaves separated; 2 avocados, halved, stones removed, peeled, thinly sliced; 2kg cooked prawns, peeled leaving tails intact, deveined; 2 egg yolks; 2 garlic cloves, finely chopped; 5.90 gm Dijon mustard; 250ml (1 cup) olive oil; 2 tsp finely grated lime rind; 42.00 gm fresh lime juice

Prawn & avocado salad with lime aioli

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Make ahead Christmas catering recipe with storage tips included.

Ingredients:

10 x 5mm-thick slices crusty bread
18.20 gm olive oil
10 slices pancetta (see note)
2 baby cos lettuces, leaves separated
2 avocados, halved, stones removed, peeled, thinly sliced
2kg cooked prawns, peeled leaving tails intact, deveined
5.90 gm Dijon mustard
250ml (1 cup) olive oil
2 tsp finely grated lime rind

Instructions:

For the lime aioli, combine egg yolks, garlic, and mustard in a food processor. Blend until smooth. With the processor running, slowly drizzle in the oil until the mixture is thick. Add lime zest, lime juice, salt, and pepper. Blend until fully combined.
Preheat the grill on high. Arrange bread slices in a single layer on a baking tray and drizzle with oil. Grill for 2 minutes on each side until lightly toasted. Transfer to a plate.
Arrange the pancetta slices in a single layer on the tray and grill for about 5 minutes until they are nice and crispy.
Arrange the bread and lettuce on serving plates, then layer on the pancetta, avocado, and prawns. Drizzle with the lime aioli and sprinkle with pepper before serving.

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