Grilled Avocado with Jumbo Prawns

Serves: 4



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

*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