California Avocado, Endive, Poached Prawn Salad

Serves: 4

Ingredients

As needed Poached Prawns (recipe follows)
As needed Meyer Lemon Vinaigrette (recipe follows)
As needed California Avocado Endive Salad (recipe follows)
As needed Thyme-Honey Almond Pesto (recipe follows)
4 oz. black olive tapenade
1 oz. olive oil

Poached Prawns (Yield: 12 prawns)

12 prawns, butterflied (size 16/20)
1/4 oz. garlic cloves, crushed (2 cloves)
As needed Fresno chili, cut into quarters (1 chili)
3 sprigs marjoram, bruised
1 1/2-inch piece of ginger, peeled, roughly chopped
1 qt. avocado oil

Meyer Lemon Vinaigrette (Yield: 1-2/3 cup)

8 oz. Extra virgin olive oil
4 oz. Meyer lemon juice
1 tsp. salt
1/4 tsp. pepper

California Avocado Endive Salad (Yield: 4 cups)

13 oz. large dice Fresh California Avocados
12 oz. endive (6 heads), cut into 1/2-inch pieces

Thyme-Honey Almond Pesto (Yield: 1-1/4 cups)

8 oz. olive oil
2/3 oz. thyme (1 bunch), finely chopped
2 oz. honey
1 garlic clove, microplaned
2 oz. almonds, roughly chopped
1 oz. lemon juice
1 tsp. salt

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.