Grilled Avocado with Jumbo Prawns

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Total Time: 10 min

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Cook Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 470

Total Fat 34g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 15g

Cholesterol 0mg

Sodium 290mg

Total Carbs 31g

Dietary Fiber 9g

Total Sugars 15g

Protein 14g

Potassium 635mg

Vitamin A 826 IU; Vitamin C 41 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 6%; Iron 8%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 4

Ingredients
Instructions

Salad 1 (5-oz.) bag baby lettuces and greens As needed Chile-lime vinaigrette (see make-ahead recipe below) 1 ripe mango, peeled and diced into 1/2-inch cubes 2 ripe, Fresh California Avocados, skin on, cut in half and seeded 2 tsp. olive oil, divided 8 jumbo prawns As needed Salt and pepper, to taste As needed Chipotle Aioli (see make-ahead recipe below) 1 lime, cut into wedges Chile Lime Vinaigrette 1/4 cup orange juice 2 Tbsp. raspberry vinegar 1/2 lime, juiced 1 tsp. sugar, or more depending on tartness 1/4 cup corn oil Pinch of crushed dry chiles Pinch of salt Chipotle Aioli 1/4 cup mayonnaise 1 tsp. finely diced green onion 1 sprig cilantro (leaves only), chopped 1/2 Tbsp. chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce 1 Tbsp. lemon juice 1/4 clove garlic, minced As needed Salt and pepper, to taste

Prepare Chile Lime Vinaigrette by whisking vinaigrette ingredients to combine. Reserve
Prepare Chipotle Aioli by mixing all ingredients. Reserve, chilled, until ready to use.
Toss baby greens with Chile Lime Vinaigrette, using only as much dressing as you prefer. Divide salad onto plates.
Sprinkle salad with mango cubes.
Lightly oil the cut side of the avocados. Grill over hot coals or on grill pan, fruit side down, until nice grill marks appear, about 2 to 3 minutes. Turn over and grill skin side for about 1 minute.
Lightly oil prawns with remaining oil. Grill prawns over hot coals or on grill pan until pink, about 3 to 4 minutes. Sprinkle with salt and pepper.
Place grilled avocado half on dressed salad greens.
Place two grilled prawns opposite each avocado half.
Fill center of each avocado half with Chipotle Aioli.
Garnish with a wedge of lime.

Serving Suggestions:
Garnish with lemon or orange wedges, if desired.

Beverage Pairings:
Try with a glass of Malbec wine.

To read more about Chef Faz Poursohi, click here

*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.