Grilled California Avocado with Jumbo Prawns

Serves: 4


2 ripe California Avocados, skin on, cut in half
4 cups baby greens
1 ripe mango
8 jumbo prawns (butterflied)
As needed Salt and pepper to taste
As needed vegetable oil, as necessary

Chipotle Aioli

2 cups mayonnaise
1 small green onion diced fine
8 sprigs cilantro - leaves only - chopped
2 Tbsp. or 3/4 oz chipotle pepper juice or pepper
1/4 cup lemon juice
1 small clove garlic
As needed Salt and pepper to taste

Chili Lime Vinaigrette

1 cup orange juice
1/2 cup raspberry vinegar
2 limes, juiced
1 Tbsp. sugar (adjust sugar for desired tartness)
1 cup corn oil
As needed crushed dry chilies

*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