Sunday, May 17

Salad on Sunday: Avocado Prawn Salad

I was so excited to actually pick leaves of ‘cut and come again lettuce’ from the garden yesterday. A bag of organic salad leaves can be quite expensive, not to mention its short lifespan. It was nice to select the exact quantity and color combination for our meal. I am looking forward to seeing all of the herbs and vegetables take hold and grow throughout the summer.

For the record, the lettuce came for our shared back garden, and it is our amazing neighbors that have the green thumb (and do the gardening). We are just the lucky recipients of their kindness.

3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
1 lb large prawns in shells (20 to 22), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe avocados (preferably Hass)
1 lb of any type of salad leaves (rocket, curly endive or arugula)

Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach prawns at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let prawns chill in water 2 minutes, then drain and pat dry.

Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.

Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add prawns and avocados to dressing and toss. Dived of salad leaves between 4 plates and top with prawn and avocado mixture.

Serves 4 as a light main-course


Debra said...

We are enjoying young lettuces here as well. Your salad sounds perfect for a light Sunday lunch. I'm enjoying these Salad Sundays~although I made 'Sunday soup' yesterday.

ALL THE BEST said...

Thanks Debra! True be told, we had the salad last night and we are having soup today! ;-)

jen laceda said...

Just absolutely love prawns and avocado combo. We're in Barcelona right now, enjoying lots of seafood!

P.S. I have been dreaming of a Namibia safari & desert safari. These petrified trees and the big daddy dunes are just on top of my list of places to visit. Please tell Vicente that not only do I admire his work in interior design, but he also rocks in photography and travel. Wonder which lodge he stayed at? Wolwedans? Little Kulala? I'm sure it's a fashionable one!

pve design said...

We enjoyed the "Beet Salad" yesterday and will enjoy this one - one day as well. I love fresh lettuce from the garden!

An Aesthete's Lament said...

I shall make this today. Thanks so very much for the inspiration! I could ate avocados all day.

ALL THE BEST said...

Jen I am sooo jealous! I LOVE Spain! I forwarded your comment/question to Vicente.

PVE - I am so pleased it turned out well. I could eat fresh veggies from the garden everyday.

I am right there with you Aesthete's Lament...avocados...yummy!!

red ticking said...

HAAS avocados... yummmmmm and the salad sounds amazing... will definitely try it... have a great day...

THE DB FILES said...

There is nothing nicer than picking fresh from the garden. We are looking forward to trying this recipe - it is mouth watering! Thanks!

copyright said...

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ALL THE BEST said...

Strange. Thanks.