Avocado, Prawn & Citrus Salad

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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

500g peeled green prawns
2 teaspoons cayenne pepper or hot chilli powder
2 bay leaves
2 oranges
2 ruby grapefruit
2 avocados
1/2 cup (70g) finely diced red capsicum
1/2 cup (60g) finely chopped shallot/spring onion
1-2 tablespoons chopped fresh coriander

Dressing:
1/4 cup lemon juice
1 teaspoon sugar
1/2 -3 teaspoons Tabasco sauce
1/2 teaspoon crushed garlic
1/2 cup olive oil
salt

  • To make the dressing, combine the lemon juice, sugar, Tabasco
    and garlic in a bowl and whisk in the oil. Season to taste with salt
    and set aside.
  • To cook the prawns, stir 2 teaspoons of salt, the cayenne pepper
    or chilli powder and bay leaves into a pan of water and bring to
    the boil. Reduce heat slightly and simmer for 5 minutes so the
    water absorbs the flavours of the seasonings.
  • Add the prawns and cook shrimp until just pink and opaque,
    about 1 minute.
  • Drain and spread on a plate to cool.
  • Peel the oranges and grapefruit and with a small sharp knife cut
    out the segments without their skin.
  • Peel the avocados and cut into slices.
  • Toss the cooled prawns with the capsicum, onion and coriander,
    and add the dressing. Mix carefully through.
  • To serve, fan citrus segments and sliced avocado on plates and
    mound the salad on top.


© Courtesy of California Avocado Commission
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