Ingredients for Avocado And Prawn Shrimp Salad
- 6-8 large leaves Iceberg Lettuce
- 4 cups Frisee Lettuce
- 2 tablespoons Fresh Chervil
- 3 tablespoons Extra Virgin Olive Oil, 1 teaspoon Olive Oil
- 1 tablespoon Fresh Lemon Juice, 1 teaspoon Lemon Juice
- Lemon Wedges
- 2 ripe Avocados
- 8 oz cooked Prawns
- 1/2 cup Mayonnaise
- Not found in recipe
- 1/4 teaspoon Worcestershire Sauce
- Not found in recipe
- 2 tablespoons Ketchup
- 1 tablespoon Sweet Pickle Relish
- Pinch Paprika
- Salt to taste
- Pepper to taste
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How to Make Avocado And Prawn Shrimp Salad
- Wash and prepare your lettuce: Roughly chop 4 cups of frisee and add it to a large bowl with 6-8 large leaves of iceberg lettuce, torn into bite-sized pieces.
- Make the herby vinaigrette: In a small bowl, whisk together 2 tablespoons of fresh chervil, 3 tablespoons of extra virgin olive oil, and 1 tablespoon of fresh lemon juice. Season generously with salt and pepper to taste.
- Dress the greens: Add the herby vinaigrette to the lettuce and toss gently to combine. Divide the dressed lettuce between four serving bowls.
- Prepare the Thousand Island dressing: In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, a pinch of paprika, and salt and pepper to taste. Set aside.
- Prepare the avocado and prawns: Cut 2 ripe avocados in half, remove the pits, and slice the flesh lengthways. Gently toss 8 oz cooked prawns (shrimp) with a teaspoon of olive oil and a pinch of salt and pepper.
- Assemble and serve: Arrange the avocado slices and prawns over the dressed lettuce in each bowl. Season with freshly ground black pepper and serve immediately with lemon wedges and the Thousand Island dressing on the side for guests to add as desired.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
23g
Fat
21g
Carbs
8g
