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avocado, prawn, and citrus salad

Avocado, Prawn, And Citrus Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x



For the dressing

  • 100ml olive oil
  • 10g ginger (finely diced)
  • 1 shallot (finely diced)
  • 1 clove garlic (finely diced)
  • 2 tablespoons of honey
  • 50ml raspberry vinegar

For the salad

  • 32 dublin bay prawns (shelled)
  • 4 avocados
  • 3 heads of endive
  • 4 oranges
  • 2 ruby grapefruit


To make the dressing

  1. Gently heat 1 tablespoon of the olive oil in a pan over a gentle heat.
  2. Add your chopped ginger, shallot, and garlic to the pan and cook gently for about 3 minutes till they begin to soften.
  3. Next add the honey and turn up the heat. When the dressing begins to caramelize and go slightly brown pour in the vinegar.
  4. Remove the pan from the heat and whisk in the remainder of the olive oil. Allow the dressing to cool while you make the salad.

To make the salad

  1. Bring a large pot of salted water to a rolling boil. Slide in the prawns and cook for 20 second, no longer. Remove the prawns from the water and allow to cool.
  2. Peel and segment the oranges and grapefruit and set aside
  3. Cut the bottom stalk off the endive and separate out the leaves.
  4. Next peel the avocados and remove the center stone. Cut each half avocado into 4 wedges.
  5. To assemble your salad place the avocados, citrus fruit, and endive in a large bowl and mix together. Divide the mix between four large plates. Top each salad with the prawns and drizzle the ginger dressing over the top


alternative fish – shrimp or crab