Easy-peasy Avocado and prawn salad.
•500g peeled green prawns (tails intact)
•1 long fresh red chilli, finely chopped
•2cm piece fresh ginger, peeled, grated
•1 garlic clove, crushed
•2 limes, rind finely grated, juiced
• 60ml (1/4 cup) extra virgin olive oil
•1/3 cup fresh coriander leaves, chopped
•1/3 cup fresh mint leaves, chopped
•1 1/2 tablespoons finely chopped fresh chives
•60ml (1/4 cup) TCC Coconut Milk
•2 tablespoons water
•450g papaya, deseeded, cut into wedges
•1 iceberg lettuce, cut into wedges
•2 teaspoons honey
•Toasted macadamias, chopped, to serve
1.Combine the prawns, chilli, ginger, garlic, rind from 1 lime and 1 tbs of the oil in a bowl. Season. Set aside to develop the flavours.
2.Meanwhile, coarsely chop 1 avocado. Process with the coriander, mint, chives and 2 1/2 tbs lime juice in a food processor until almost smooth. Add the coconut milk, water and 1 1/2 tbs of the remaining oil. Season and process until mixture is smooth and well combined.
3.Cut remaining avocados into wedges. Drizzle with a little of the remaining lime juice to prevent discolouration. Arrange with papaya and lettuce on a serving plate.
4.Combine honey and 1 tbs of the remaining lime juice in a bowl. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns, turning, for 4 minutes or until prawns change colour and are cooked through. Transfer to a plate. Drizzle with the lime mixture.
5.Top the salad with prawns. Spoon over green goddess dressing. Sprinkle with the macadamia and season.
This lovely and easy to make recipe can be enjoyed as an entree; side-dish or as a light meal. We recommend paring it with our Clos Malverne Sauvignon Blanc, the acidity in the wine complements the tangy sweetness of the prawns.