Take your Sunday roast sides up a notch with this delicious grilled prawn and avocado salad. It’s fresh and zesty with a bold kick of tajin seasoning (yup, the same one you might see on margarita rims!). The avos add some creamy goodness, and better yet, it’s super easy and quick to prep.
Ingredients
- 250 g frozen large shell-on raw prawns, defrosted
- 2 tbsp extra virgin olive oil
- 2 tsp tajin seasoning (see tip)
- 1 large garlic clove, chopped
- 2 limes
- 1 red onion, finely sliced
- 2 firm avocados, halved
- 5 tbsp mayonnaise
- Large handful coriander, chopped, a few leaves reserved
- 2 baby gem lettuce, chopped
- ½ x 70 g bag rocket
- 400 g tomatoes, chopped or halved
- 30 g feta cheese, crumbled
Instructions
- Put the defrosted prawns in a glass/ ceramic bowl with 1 tbsp of the oil, the tajin, garlic and zest ½ lime. Put the red onion in a separate small glass/ceramic bowl with the juice of 1 lime and a large
- pinch of salt. Set aside.
- Heat/light the barbecue or heat a griddle pan until hot. Brush the avocado halves with oil and season with salt, then grill for 5-6 mins, turning until charred.
- Add the prawns and grill for 2-3 mins, turning until cooked through.
- Mix the mayonnaise with the chopped coriander and juice ½ lime. Cut the remaining lime half into wedges. Put the baby gem in a bowl with the rocket, tomatoes, cheese and onions, then add the prawns, avocado and dressing. Serve with lime wedges for squeezing, and coriander leaves.
ALSO SEE:
Prawn, crispy bacon and avocado salad
Featured Image: W&H
