Indulge in a taste of the Pacific Northwest with a Prawn Avocado Salad featuring BC spot prawns. Known for their sweet and delicate flavour, these prawns are a true local gem. Paired with creamy avocado, peppery arugula, and mixed greens, this salad is elevated with a vibrant cilantro lime dressing. It’s a refreshing and light dish, perfect for a sunny day on the water.
Prawn Avocado Salad
BCs finest spot prawns combined with creamy avocado, peppery arugula, and mixed greens, and elevated with a vibrant cilantro lime dressing.
Ingredients
- 1 lb BC spot prawns, peeled and deveined
- 2 each Avocados, sliced
- 4 cups Mixed greens (arugula, spinach, and lettuce)
- 1/2 each Red onion
- 1 cup Cherry tomatoes
Cilantro Lime Dressing
- 1/4 cup Lime Juice (2 -3 limes)
- 1/4 cup Olive oil
- 1 tbsp Honey
- 1 clove Garlic
- 1/4 cup Cilantro, chopped
- Salt and pepper to taste
Instructions
- Peel and devein prawns – I find it easiest to leave the fresh prawns in the fridge overnight, this makes it easier to peel. Use small fish tweezers to remove the vein.
- You can either boil or sautee the prawns to 2 – 3 minutes and set them aside to cool.
- In a small bowl, whisk together the lime juice, olive oil, honey, cilantro, and minced garlic. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, red onion, and cherry tomatoes. Add the sliced avocado and cooked prawns.
- Pour the cilantro lime dressing over the salad and toss gently to combine.
- Serve immediately, garnished with extra cilantro if desired. Enjoy this fresh and vibrant salad as a main dish or a side!
