Our resident chef Daniel Penfold from Penfold Catering created this rock and roll King Prawn & Avocado salad for us to showcase in our Avocado Time Machine Intro Video (you can see the video and the salad here).
This is a fantastic recipe for a sharing style table or Christmas Day lunch with family. Its light, full of flavour and contains two of Australia’s favourite ingredients – local prawns and Natavo Zero Avocado.
King Prawn, avocado and baby cos salad, chilli and lime aioli
Serves 4
16 King Prawns – heads and tail left on, body shells removed and de-veined
250 gm Naturo Avocado slices
2 baby cos lettuce – rinsed under running water to remove dirt
3 radishes
1 small fennel bulb
1 cup watercress- rinsed in water to remove dirt
½ cup chervil tips
Dressing
175ml aioli mayo (3/4 cup)
2 tablespoons hot chilli sauce
1 fresh lime zested and the juice from one half
Pinch Sea salt
Pinch Freshly ground pepper
Mix all ingredients in a small bowl, taste dressing with a teaspoon. Adjust salt and lime if necessary to taste.
METHOD
Place prawns and avocado in a large bowl
Finely slice radish and fennel with a knife or vegetable slicer and place into bowl with prawns and avocado.
Trim watercress into mouth size lengths and place into bowl.
Mix everything in bowl with half the amount of dressing
Evenly distribute ingredients onto four plates or a large serving platter.
Finish salad by sprinkling over chervil tops and dolloping remaining dressing over salad
Serve with lemon wedges if desired