Grilled Avocado with Jumbo Prawns

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Total Time: 10 min

Cook Time:

Nutrition Facts

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

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
  1. Prepare Chile Lime Vinaigrette by whisking vinaigrette ingredients to combine. Reserve
  2. Prepare Chipotle Aioli by mixing all ingredients. Reserve, chilled, until ready to use.
  3. Toss baby greens with Chile Lime Vinaigrette, using only as much dressing as you prefer. Divide salad onto plates.
  4. Sprinkle salad with mango cubes.
  5. 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.
  6. 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.
  7. Place grilled avocado half on dressed salad greens.
  8. Place two grilled prawns opposite each avocado half.
  9. Fill center of each avocado half with Chipotle Aioli.
  10. 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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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