
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 | |