Salad of Avocado and Cajun Spiced Prawns
Average User Rating:
Serves:
6
Prep Time:
20 minutes
Cook Time:
N/A
6 curly lettuce or cos leaves
6 servings mesclun (mixed baby greens)
3 avocados, halved
Cajun Prawn Salad:
200g peeled baby prawns
1/2 yellow capsicum, finely diced
10cm piece celery stick, finely diced
1/2 medium sized red salad onion, finely diced
3 teaspoons capers, very finely chopped (optional)
Spicy Mustard Vinaigrette, (recipe follows)
Honey Mustard Citrus Sauce, (recipe follows)
Spicy Mustard Vinaigrette:
- In a small bowl combine 1 tablespoon cider vinegar, 1 teaspoon hot mustard, 1/3 teaspoon crushed garlic, 1 teaspoon ground cumin, 1 1/2 tablespoons olive oil, salt and chilli oil or other hot chilli, to taste.
Honey Mustard Citrus Sauce:
- In a small bowl combine 1 tablespoon honey, 2 tablespoons orange juice, 1 tablespoon marmalade, hot mustard to taste.
- To make the prawn salad, scoop the flesh from each avocado shell and chop. Place in a bowl and mix with the prawns, capsicum, celery, onion and capers.
- Add the spicy mustard vinaigrette and mix well.
- To assemble the salad, place a curly or cos leaf on a salad plate, position an avocado half shell on top and surround with the baby greens.
- Fill avocado shell with Cajun prawn salad, allowing it to overflow.
- Drizzle on some of the honey mustard citrus sauce, and serve.
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