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

0 Likes

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
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

Instructions:

For the lime aioli, blend egg yolks, garlic, and mustard in a food processor until combined. Slowly pour in the oil with the motor running until thick and pale. Add lime rind, lime juice, salt, and pepper; blend until smooth.
Preheat the grill on high. Spread the bread 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 in a single layer on the tray and grill for 5 minutes until it's nice and crisp.
Plate the bread and lettuce. Layer on the pancetta, avocado, and prawns. Drizzle with lime aioli and sprinkle with pepper before serving.

We use cookies

Similar Recipes

Mexican prawn salad with spicy sour cream dressing

Prawn tacos with black bean salad and creamy avocado dressing

Prawn & avocado salad

Prawn salad with avocado cream