Salad with Prawns and Avocado

Name: Salad with Prawns and Avocado
Yield: 4 servings
Cuisine: italian
Ingredients: 400 g prawns; 150 g lamb's lettuce (valeriana); 2 whole avocado; 1 whole lemon; 30 ml lemon juice; to taste extra virgin olive oil; to taste fine salt; to taste black pepper

A light Italian salad featuring tender sautéed prawns, creamy avocado, and peppery lamb's lettuce dressed simply with lemon and olive oil. Perfect for a sophisticated lunch that's ready in 20 minutes.

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Nonna Maria's Tips

An Italian-style salad of just-cooked prawns, ripe avocado and tender greens, dressed simply with extra virgin olive oil, lemon, salt and pepper.

Keep the seasoning classic: dress your prawns, avocado and valerian (songino) only with good extra virgin olive oil, freshly squeezed lemon juice, fine salt and black pepper.
Boil or gently poach the cleaned prawns in lightly salted water just until they turn pink and opaque, then drain and cool before adding to the salad.

Avoid

⚠
Overcooking the prawns until they are tough and dry instead of just pink and tender
⚠
Using mayonnaise-heavy sauces that turn the dish into a prawn cocktail rather than a fresh Italian salad

Ingredients

0/8 gathered

Serves 4

14 oz prawns

5 oz lamb's lettuce (valeriana)

2 whole avocado

1 whole lemon

2 tbsp lemon juice

extra virgin olive oil

fine salt

black pepper

Preparation

0/5 steps

Clean 400g prawns by removing heads, peeling shells, and deveining (remove the dark vein along the back).

Heat 2 tablespoons olive oil in a pan over medium heat. Sauté prawns for 2-3 minutes per side until pink and just cooked through. Set aside.

For the avocado cream, scoop 1 avocado into a bowl. Add lemon zest, 30ml lemon juice, salt and pepper to taste.

Add 2 tablespoons olive oil and blend with an immersion blender until completely smooth and creamy.

Slice the second avocado. Place avocado cream in center of serving plate and arrange 150g lamb's lettuce around it.