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Prawn cocktail with avocado vinaigrette
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
"Revamp traditional prawn cocktail in just 20 minutes with a trendy twist that's low calorie and gluten free!"
Ingredients:
  • 1 small radicchio, leaves separated
  • 1 small bunch watercress, rinsed, sprigs picked
  • 24 (about 1.5kg) medium cooked king prawns, peeled, deveined, tails intact
  • Lemon halves, to serve
  • 1 ripe avocado, flesh removed
  • 2 green shallots, trimmed, finely chopped
  • 125.00 ml fresh coriander leaves
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh dill sprigs
  • 1 garlic clove, peeled
  • 1 lemon, rind finely grated, juiced
  • 36.40 gm extra virgin olive oil
  • 1 tsp apple cider vinegar
Instructions:
  • For the avocado vinaigrette, combine avocado, shallot, coriander, mint, dill, garlic, and lemon zest in a food processor. Blend until finely chopped. Then, add oil, vinegar, and 1-2 tablespoons of lemon juice. Blend until creamy. Season to taste. Finally, pour in 3-4 tablespoons of water and blend until smooth.
  • Place radicchio leaves on plates, lay watercress sprigs and cooked prawns on top. Drizzle with avocado vinaigrette and serve with lemon halves.

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