Grilled California Avocado with Jumbo Prawns

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Serves: 4
  ripe California Avocados, skin on, cut in half
cups  baby greens
  ripe mango
  jumbo prawns (butterflied)
  As needed  Salt and pepper to taste
  As needed  vegetable oil, as necessary
    Chipotle Aioli
cups  mayonnaise
  small green onion diced fine
  sprigs cilantro - leaves only - chopped
Tbsp.  or 3/4 oz chipotle pepper juice or pepper
1/4  cup  lemon juice
  small clove garlic
  As needed  Salt and pepper to taste
    Chili Lime Vinaigrette
cup  orange juice
1/2  cup  raspberry vinegar
  limes, juiced
Tbsp.  sugar (adjust sugar for desired tartness)
cup  corn oil
  As needed  crushed dry chilies

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


  1. Grilled California Avocado – Cut the two ripe avocados in half, leave the skin on. Oil the fruit side and grill over hot coals or on a grill pan, fruit side down, until nice grill marks appear. Turn over and grill skin side.
  2. Baby Greens – Toss 4 cups of baby greens with chili lime vinaigrette. Divide onto 4 plates.
  3. Chili Lime Vinaigrette – (dressing for baby greens) Mix 1 Cup of orange juice, 1/2 Cup of raspberry vinegar, the juice from 2 limes, 1 Tbsp sugar, 1 Cup of corn oil, pinch of crushed dry chilies, and a pinch of salt and pepper together.
  4. Jumbo Prawns – Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with salt and pepper.
  5. Plate Assembly – Place grilled avocado half on tossed dressed salad greens, sprinkle with diced mango and place 2 grilled prawns opposite avocado. Fill center of avocado half with 1 Tablespoon of chipotle aioli. Garnish with wedge of lime.
  6. Chipotle Aioli – Blend the first 7 ingredients in small blender or hand held emulsion blender.

Faz Poursohi

Chef Faz Poursohi, Faz Restaurants in California

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