Avocado & Prawn Cocktail Salad
You can never go wrong with combining prawn and avocado. This fresh salad will always be a hit.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 6 mins
½ C (125 ml) Avocado Mayonnaise
2 Tbsp (30 ml) tomato sauce (or fresh tomato purée if Strictly Paleo©)
a pinch of chilli powder
juice of 2 lemons
Sea salt and freshly ground black pepper
300 g cooked, peeled prawns
4 tiger prawns, butterflied
a variety of lettuce leaves (about 2 punnets), washed
2 avocadoes, peeled and pips removed
a pinch cayenne pepper for garnishing
Place the avocado mayonnaise in a bowl and stir in the tomato sauce, chilli powder and juice of 1 lemon. Season with salt and pepper.
Stir in the cooked prawns and set aside.
Heat a grill pan until hot. Drizzle the butterflied tiger prawns with a little olive oil, a squeeze of lemon juice and season with salt and pepper.
Grill the tiger prawns for about a minute on each side or until they have turned pink and are cooked through.
To serve, arrange the lettuce leaves on a platter and add the sliced avocado. Spoon over the mayonnaise-coated prawns and dust with a little cayenne pepper.
Top with the grilled tiger prawns and serve immediately with lemon wedges on the side.