Prawn avocado and ClemenGold salad
| Recipe By: | Colleen Grove |
| Serves: | 4 |
| Cook's Tips: | This can also be prepared as a beautiful salad. In that case finely slice the salad ingredients, leaving the prawns whole, cube the avocado pear to include, leave the ClemenGold in segments and serve on a bed of baby spinach leaves and wild rocket. |
| Serving Suggestion: | Serve with extra black pepper. |
| Prep Time: | 20 minutes |
Ingredients
- 500 g prawns, cleaned, cooked and chopped
- 1 baby fennel bulb, finely chopped
- 4 red onion, thinly sliced
- 1 small yellow pepper, finely chopped
- 1/2 cucumber, thinly sliced to garnish
- 2 segmented and roughly chopped ClemenGolds, juiced
- 2 ripe avocados,pureed
- 50 ml ClemenGold juice
- extra virgin olive oil, plus extra for drizzling
- 5 ml honey
- 1 red chilli, roughly chopped
- 3 coriander, finely chopped
- mint, to garnish
- 2.5 ml cumin
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Whisk all vinaigrette ingredients together in a small bowl or jug and set aside. Catch the ClemenGold juice for the vinaigrette.
- Using a sharp knife remove a thin slice from the rounded bottom of each avocado half to stabilize and then place one half on each plate.
- Mix all the finely chopped salad ingredients together then divide and pile into the avocado halves on each plate. Reserve 4 whole prawns for garnishing.
- Garnish with a whole prawn then drizzle the vinaigrette over and serve immediately.
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