5 from 3 votes
Prawn Salad with Bacon Avocado, Jalapeno dressing
Fresh and quick to make for an entree for 4 or as a lunch for 2.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
-4
Course:
Side Dish, Salad, Appetizer
Cuisine:
American
Ingredients
- 500 gram prawns large ( approx 12) peeled
- 1 clove garlic small
- 1 whole lime zest
- 40 ml olive oil 2 tablespoons
- 200 gm Bacon rashes
- 1 tomato very ripe, cut into cubes
- 1/4 bunch chives chopped
- 1/4 cup mint torn, leaves
- 200 gm lettuce washed, Coz or iceberg
Dressing
- 1 whole avocado
- 50 gm yogurt 1/4 cup, Greek
- 1 tablespoon Dijon mustard
- 60 ml lime juice 3 tablespoons
- 6 lices jalapeños but it's best to serve them with the salad
- 1/2 teaspoon salt
- 2 Tablespoons shallot Asian section of the supermarket, fried
Instructions
- Put the prawns in a bowl with crushed garlic, lime zest and 2 tablespoons olive oil. Heat a large nonstick frypan add 40 ml oil and add the bacon. Fry till he bacon starts to cook, softening and smelling fragrant. Then add the prawns tossing for 5 to 8 minutes or until they are pink. The bacon will be more coloured and the prawns just cooked,
- Pour into a bowl, add the chopped tomato.
- Wash and separate the cos lettuce, mint leaves and chopped chives.
- Toss the salad together. You can add a squeeze more lemon or lime and another tablespoon of olive oil salt and pepper and toss through as well. I like a very well dressed salad. Add 4 slices of Jalapeno. Place onto a serving dish or individual dishes.
Cup of Yum
Avocado Jalapeno cream
- Put the peeled deseeded avocado into a blender (best) or food processor. Add the 3 Tablespoons of lime juice, a pinch of salt, yoghurt, dijon & 2 slices Jalepenos and blitz till very smooth and creamy. Taste for seasoning .ie: is it salty enough, does it taste nice and limey?
- Serve this on top of the salad sprinkled with fried shallots for crunch.