Prawns are a festive classic. We prefer king or tiger prawns for their sweet, firm flesh. Serve the salad assembled, or for a more casual gathering, put out all the ingredients on the table for guests to make their own salad.
Prawn and avocado salad with spiced tomato dressing
How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.
- 15 mins preparation
- 10 mins cooking
- Serves 6 - 8
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Ingredients
- 24 king prawns or tiger prawns, peeled, tails intact
- 3 avocados, cut into thin wedges and drizzled with a little lemon juice to prevent discolouring
- 3 baby cos, outer leaves torn, hearts quartered
- 3 inner celery stalks with leaves, thinly sliced, leaves reserved
- Extra-virgin olive oil, for drizzling
- Baby watercress or watercress sprigs, to serve
Spiced tomato dressing
- 200 ml olive oil
- 250 gm cherry or grape tomatoes
- 1 garlic clove, finely grated
- 2 tbsp red wine vinegar
- ¾ tsp cayenne, or to taste
- Dash of Cognac or brandy
Method
- 1For spiced tomato dressing, heat 2 tbsp olive oil in a large frying pan over high heat, add tomatoes and fry, tossing occasionally, until scorched and softened (4-5 minutes). Add garlic, rind and vinegar, remove from heat and transfer to a blender. Add remaining ingredients, blend until smooth, season to taste and refrigerate in an airtight container until required. Dressing will keep for up to 5 days, taste before using and brighten with a squeeze of lemon juice if necessary.
- 2Arrange prawns, avocado, cos and celery on a serving platter, season to taste and drizzle lightly with extra-virgin olive oil, then dressing to taste, scatter with celery leaves and watercress and serve.
Notes
Drink Suggestion: Pale, dry rosé
Drink suggestion by Max Allen.
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