Prawn and Avo Salad

Serves 4
A marriage made in heaven. Avocado, seafood and creamy Dressing.
Recipe Category

You will need

8 fresh prawns, peeled, heads removed but tails intact
2 T (30 ml) butter
Ina Paarman’s Lemon & Black Pepper Seasoning
2 ripe avocados
juice of half a fresh lemon
1 fresh lemon, cut into slim wedges
watercress or microherbs
Ina Paarman’s Creamy Herb Dressing
1 t (5ml) Ina Paarman’s Sun-dried Tomato Pesto

Method

Pan-fry the prawns in the butter. Season and leave on one side.

Dice avocados, squeeze over lemon juice. Arrange avo and prawns on a fish plate, add lemon wedges and watercress.

Drizzle generously with Creamy Herb Dressing mixed with a little Sun-dried Tomato Pesto for a pink colour.

**Variation:**

Instead of prawns, for a more economical, but still delicious variation, use 2 x 85g John West Pink Salmon pieces.