Entree: Australia – Central Culinary Region – Prawn and Avocado Salad (Chilled cooked prawns tossed with ripe avocado and greens in a bright lemon-olive oil dressing as a light main course)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 1 lb (450 g) cooked peeled prawns, approx. 16 medium
- 2 ripe avocados, halved, pitted, and sliced
- 6 cups (180 g) mixed salad greens or baby lettuce
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (40 g) thinly sliced red onion
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- 1/2 tsp (3 g) fine salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)

Instructions

1. Step 1: In a small bowl whisk together 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) Dijon mustard, chopped parsley, salt, pepper, and red pepper flakes if using to make the dressing.
2. Step 2: In a large bowl toss mixed greens, cherry tomatoes, and red onion with about half the dressing. Arrange sliced avocado on top, fan the cooked prawns over the avocado and greens, drizzle with remaining dressing, adjust seasoning, and serve immediately.