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This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé.

prawn avocado salad


2 tablespoons (30ml) extra virgin olive oil, divided

1 tablespoon (15ml) fresh lemon juice

¼ teaspoons (1.25ml) sea salt

¼ teaspoons (1.25ml) freshly ground black pepper

1 pound (450g) prawns (about 24), peeled and deveined

¼ cup (60ml) full fat plain yogurt

3 tablespoons (45ml) minced chives

2 tablespoons (30ml) mayonnaise

2 tablespoons (30ml) fresh orange juice

2 tablespoons (30ml) white wine vinegar

1 tablespoon (15ml) extra virgin olive oil

2 teaspoons (10ml) minced orange zest

2 teaspoons (10ml) minced lemon zest

½ teaspoon (2.5ml) granulated sugar

½ teaspoon (2.5ml) sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch (1.25cm) dice

2 large avocados, halved and pitted, flesh cut into ½ inch (1.25cm) dice

Freshly ground black pepper

1 lemon, cut into 6 wedges

Serves 6


In a large bowl, whisk 1 tablespoon (15ml) of the olive oil with the lemon juice, ¼ teaspoon (1.25ml) salt and ¼ teaspoon (1.25ml) pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon (15ml) olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon (2.5ml) salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge.

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