Avocado and prawn salad

Serve with a toasted slice of crusty Tostadas bread.

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Published: Sun 20 Sep 2015, 6:59 PM

Last updated: Sun 20 Sep 2015, 11:55 PM

Serves: 1
Ingredients
For Marie-rose sauce:
Mayonnaise 30 gm
Tomato ketchup 20 gm
Worcestershire sauce 5 gm
Tabasco, red 5 gm
Sweet paprika, smoked 5 gm
Lemon juice 5 gm
Black pepper, freshly ground 1 gm
Salt a pinch
For Kalamansi lemon dressing:
Kalamansi lemon juice 10 ml
Extra virgin olive oil 20 ml
Dijon mustard 5 gm
White vinegar 5 ml
Black pepper 5 gm
Salt to taste
For Dijon vinegar dressing:
French Dijon mustard 25 gm
White vinegar 10 ml
Garlic, crushed 5 gm
For avocado & prawn salad:
Tostadas bread 1 slice
Prawn, 16/20 6 pc
Lemon, whole 1 pc
Salt 1 gm
Seafood seasoning 1 gm
Sweet corn kernel 15 gm
Granny Smith apple, green,
diced 15 gm
Chives, cut into batons 1 gm Australian organic avocado 1 pc
Mesclun salad 25 gm
Method
For the Marie-rose sauce, mix all ingredients (except the last two) in a bowl until well combined. Season to taste. For the Kalamansi lemon dressing, mix all ingredients in a container with securable lid. Tighten lid, shake vigorously until olive oil and lemon juice blend. For Dijon vinegar dressing, in a jar with a tight fitting lid, combine ingredients. Shake well.
Cut the avocado in half; marinate with kalamansi lemon dressing and grill for 30 seconds on the cut side.
Fill a large pot with about a ½ gallon water; add the salt and squeeze in lemon juice. Add the seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes.
Reduce heat to medium-low and add prawn. Simmer uncovered, for 5 minutes or until bright pink and the tails curl. Remove the prawn from the poaching liquid.
Add poached prawn on top of avocado with sweet corn, green apple, chives, Marie-rose sauce, mesclun lettuce and Dijon vinegar dressing.
Serve with a toasted slice of crusty Tostadas bread.

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