Grilled Avocado with Jumbo Prawns

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Nutritional Highlights (per serving)

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34 g
Total Fat
9 g
Dietary Fiber
14 g
31 g
Total Carbs


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

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


  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.

Calories 470
Total Fat 34 g
Trans Fat 0 g
Saturated Fat 4.5 g
Unsaturated Fat 15 g
Polyunsaturated Fat 10 mg
Dietary Fiber 9 g
Protein 14 g
Total Carbs 31 g
Cholesterol 0 mg
Sodium 290 mg
Potassium 635 mg
Total Sugar 15 g

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Faz Poursohi

Chef Faz Poursohi, Faz Restaurants in California

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