Prawn and Avocado Salad

Posted 2015-02-12 by Kate Mate ⇒ follow

For this salad I serve it in the avocado shells, it's amazing how much you can pack into it. It's a also great just served into a big bowl and served as a side dish instead of an entree.

ready to eat

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 4 entrée size

Ingredients

For the Salad
4 large avocados
1 red onion
24 cooked tiger prawns
8 eggs
150g cherry bocconcini
Pepper to season

For the Dressing
8 tablespoons of olive oil
8 tablespoons of lemon juice
1 teaspoon of garlic
Salt and pepper to season

Method

In a medium sized saucepan add water and bring to the boil.

When boiling add in eggs gently so they don't crack.

Cook eggs for four minutes for nice hard boiled eggs.

Turn off the heat and leave in the water while you prep the remaining ingredients.

Cut the avocados in half and carefully scoop out the flesh with a spoon keeping the outsides for later.

Keep the outsides to fill with salad later

Dice the avocado and place in a bowl.

Drain the bocconcini and cut into halves and add to the bowl with the avocado.

Dice the red onion and add to the bowl.

Drain eggs and rinse with cold water.

Peel one egg and cut in half to make sure it's cooked through.

Eggs I boiled on high for four minutes

If egg is cooked enough, peel all remaining eggs and dice, adding to the bowl. If unfortunately the eggs aren't cooked, the unpeeled ones can go back in for longer. Time will vary depending on how cooked the eggs are. You will also need to cook an extra egg.

Add diced egg to the bowl.

To make the dressing add olive oil, lemon juice and garlic to a small bowl. season with salt and pepper to your liking and mix well.

Peel the prawns removing entire shell and making sure to also remove the vein down the back.

Add 3/4 of the dressing to the salad and toss lightly

Spoon mixture evenly between the avocado shells, there may be some left over. The lemon juice should stop it from browning so it should be ok for tomorrow's lunch.