Take your taste buds to another level with this Garlic Prawn and Avocado Salad. It’s packed with the vibrant colours and flavours of garlic prawns, creamy avocado, roasted capsicum, beetroot, cucumber, tiny tomatoes, lettuce, Kalamata olives, Spanish onion, parsley and drizzled with a simple lemon herb dressing.
I have eaten this salad many times at my local cafe and decided that it was time that l made it at home for the family. We tend to eat Greek salad quite a lot ( something to do with my heritage), as a result, my family thought it was a refreshing change.
While l am not privy to the ‘secret’ recipe for the dressing, l think my version is pretty darn good. Most dressed salads do not keep for very long; they tend to go limp and soggy. Making it close to the time of eating is the best option; no-one likes a soggy salad.
The lettuce l prefer to use for this salad is called Green Oak. It has soft buttery leaves as opposed to the crunchier leaves of an iceberg lettuce. That’s just my preference; you can use whichever lettuce you like best.
The only thing that needs cooking are the prawns and even then, they only take a couple of minutes. The prawns are sautéed in olive oil and garlic with a squeeze of lemon juice for an extra boost of flavour.
You may have noticed that l have kept the tails on. I do that because l think they look more decorative and are also easier to pick up if you use your fingers.
This Garlic Prawn and Avocado Salad is wonderful as a side dish and is even substantial enough for a main. At home, l place all the ingredients in one large platter and serve it up. It’s great to eat with Italian style bread like ciabatta as you can soak up some of that lovely dressing.
Our Australia day is coming up on the 26th of January, and if our weather forecast is correct it’s bound to be a hot one. I think my Garlic Prawn and Avocado Salad it would be a definite winner for Australia Day.
Preparation Time: 30 – 35 minutes Cook Time: 3 – 4 minutes Serves: 2
- 14 raw prawns (cleaned/keep tails on)
- 1 Green Oak lettuce
- 1/2 avocado
- 2 roasted capsicums/red bell peppers (store bought)
- 1 Lebanese cucumber
- 10 -12 Kalamata olives
- 10 tiny tomatoes
- 1/2 beetroot grated (raw) (Note 1)
- 1/2 Spanish onion (thinly sliced)
- 1 tbsp parsley (chopped roughly)
- 2 tbsp olive oil
- 1 garlic (grated or chopped finely)
- 1/2 lemon
The Herb Lemon Dressing (Note 1)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp sugar
- salt, pepper
- Place the Herb Lemon dressing ingredients in a bowl. Whisk together. Adjust salt and pepper to taste.
- Cut the Lebanese cucumber into 1/2 cm (1/4 inch) thick circles.
- Slice the roasted capsicum (red bell pepper) into long strips 1/2 cm (1/4 inch) thick.
- Slice the tiny tomatoes into halves.
- Using a dessert spoon, scoop the 1/2 avocado out of its skin in one piece. Cut into long strips roughly 1 cm (1/2 inch) thick.
- Place 4 -5 lettuce leaves on each plate. Arrange the avocado, tiny tomatoes, Spanish onion, Kalamata olives, roasted capsicum, cucumber slices, beetroot on top of the lettuce leaves.
- Add 2 tbsp of olive oil over moderate heat to a medium size saucepan. Add the garlic and prawns. Saute prawns until they have changed colour and you see crispy bits beginning to form on the outside. Turn the prawns over and saute the other side. Squeeze 1/2 lemon over the prawns as they cook (Note 1).
- Arrange the prawns over the salad ingredients. Add the parsley. Drizzle with the Lemon Herb dressing. Serve immediately.
- I grate the beetroot into long thin (Julienne) strips.
- I add garlic when sautéing primarily to flavour the olive oil and prawns. When transferring the prawns to the salad, make sure you don’t add bits of garlic as well as they may taste bitter.