Entertaining

Avocado and prawn cocktail salad

Avocado and prawn cocktail salad
  • Serves: 8
  • Preparation: 20 minutes
  • Cooks In: 25 minutes
  •       

Ingredients

250 g cherry tomatoes
cup extra-virgin olive oil
2 tbsp buttermilk
Juice of 1 lemon
1 garlic clove, finely chopped
1.2kg cooked prawns, peeled, tails on, deveined
2 baby cos lettuce, cut into wedges
2 Hass avocadoes, cut into wedges
1 Lebanese cucumber, cut into ribbons
Mint leaves and lemon wedges, to serve
Avocado puree:
2 avocadoes, coarsely chopped
cup buttermilk
Juice of 1 lemon
1 garlic clove

Method

1

Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.

2

Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.

3

To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.

4

To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.

Ingredients

 250 g cherry tomatoes
  cup extra-virgin olive oil
 2 tbsp buttermilk
 Juice of 1 lemon
 1 garlic clove, finely chopped
 1.2kg cooked prawns, peeled, tails on, deveined
 2 baby cos lettuce, cut into wedges
 2 Hass avocadoes, cut into wedges
 1 Lebanese cucumber, cut into ribbons
 Mint leaves and lemon wedges, to serve
Avocado puree:
 2 avocadoes, coarsely chopped
  cup buttermilk
 Juice of 1 lemon
 1 garlic clove

Directions

1

Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.

2

Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.

3

To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.

4

To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.

Notes

Avocado and prawn cocktail salad

You may also like to try...