Start your festive feast with this gourmet prawn and avocado salad.
Ingredients (9)
- 24 cooked prawns, peeled (tails in tact), deveined
- 12 asparagus spears, halved, blanched, refreshed
- 3 radishes, thinly sliced
- 2 avocados, chopped
- 2 cups picked watercress leaves
- 1 baby fennel, very thinly sliced (using a mandoline)
- 100ml extra virgin olive oil
- 2 tbs lemon juice
- 200g aioli (garlic mayonnaise)
The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.
Method
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1.
Place the prawns, asparagus, radish, avocado, watercress and fennel in a bowl, then toss to combine.
-
2.
Whisk oil and lemon juice together. Season. Spread 1 tbs aioli onto serving plates, top with salad, then drizzle over a little dressing and serve.
