Home Recipes Prawn and Avocado Salad with Creamy Orange Chive Dressing

Prawn and Avocado Salad with Creamy Orange Chive Dressing

This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé.

Featuring California Wines

Serves 6

Ingredients

2 tbsp (30 ml)	extra virgin olive oil, divided
1 tbsp (15 ml)	fresh lemon juice
¼ tsp	sea salt
¼ tsp	freshly ground black pepper
450 g	prawns (about 24), peeled and deveined
60 ml	full fat plain yogurt
3 tbsp	minced chives
2 tbsp	mayonnaise
2 tbsp	fresh orange juice
2 tbsp	white wine vinegar
1 tbsp	extra virgin olive oil
2 tsp	minced orange zest
2 tsp	minced lemon zest
½ tsp	granulated sugar
½ tsp	sea salt
6 handfuls	mixed lettuce greens
3	navel oranges, peel and pith removed with a knife, cut into ½-inch (1.25cm) dice
2	large avocados, halved and pitted, flesh cut into ½ inch (1.25cm) dice
	Freshly ground black pepper
1	lemon, cut into 6 wedges

Step 1
In a large bowl, whisk 1 tbsp of the olive oil with the lemon juice, ¼ tsp salt and ¼ tsp pepper. Add the prawns and mix well.
Step 2
Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.
Step 3
Remove the prawns from pan and set them aside to cool.
Step 4
In a medium bowl, whisk the remaining 1 tbsp olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ tsp salt.
Step 5
To serve, place a handful of mixed greens on each plate.
Step 6
Top each serving with diced orange and avocado pieces, and prawns. Drizzle each salad with dressing.
Step 7
Season with pepper and garnish with a lemon wedge.

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Dinner, Fruits & Vegetables, Gluten-free, Lunch, Main Courses, Quick Meals, Vegetarian or Vegan

Prawn and Avocado Salad with Creamy Orange Chive Dressing

Ingredients

Step 1

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Step 5

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Step 7

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