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Salad

Avocado and Rockmelon Salad

  • Serves: 2
  • Preparation: 20 minutes
  • Cooks In: 5 minutes

  •       

Ingredients

12 raw peeled prawns
2 garlic cloves, peeled and crushed
Olive oil
1 tbsp chopped parsley
100 g rocket leaves
¼ rockmelon, peeled and seeded
2 ripe Hass avocados, flesh only
¼ cup apple cider vinegar
1 tbsp honey
1 pinch pinch salt
freshly ground black pepper
To serve
Crusty baguette

Method

1

Place prawns in a bowl and add crushed garlic and 2 tbsp olive oil. Mix well. Barbecue or cook in a frying or grill pan for 2-3 minutes on each side over high heat. Remove from heat, transfer to a clean bowl and sprinkle with parsley. Mix well and set aside.

2

Place rocket in a bowl. Slice rockmelon and avocado into thin slices and arrange on top of the rocket. Top with prawns.

3

In a small glass mix apple cider vinegar, honey, 1/3 cup olive oil, salt and a good pinch of pepper.

4

Dress the salad with about ¼ cup of dressing. Sprinkle with extra pepper, if you like. Serve remaining dressing tableside.

Note: Remaining dressing will keep in the fridge, in a jar, for about a week. The olive oil might turn yellow and opaque, but it’s perfectly fine, it will liquefy at room temperature.

Ingredients

 12 raw peeled prawns
 2 garlic cloves, peeled and crushed
 Olive oil
 1 tbsp chopped parsley
 100 g rocket leaves
 ¼ rockmelon, peeled and seeded
 2 ripe Hass avocados, flesh only
 ¼ cup apple cider vinegar
 1 tbsp honey
 1 pinch pinch salt
 freshly ground black pepper
To serve
 Crusty baguette

Directions

1

Place prawns in a bowl and add crushed garlic and 2 tbsp olive oil. Mix well. Barbecue or cook in a frying or grill pan for 2-3 minutes on each side over high heat. Remove from heat, transfer to a clean bowl and sprinkle with parsley. Mix well and set aside.

2

Place rocket in a bowl. Slice rockmelon and avocado into thin slices and arrange on top of the rocket. Top with prawns.

3

In a small glass mix apple cider vinegar, honey, 1/3 cup olive oil, salt and a good pinch of pepper.

4

Dress the salad with about ¼ cup of dressing. Sprinkle with extra pepper, if you like. Serve remaining dressing tableside.

Note: Remaining dressing will keep in the fridge, in a jar, for about a week. The olive oil might turn yellow and opaque, but it’s perfectly fine, it will liquefy at room temperature.
Avocado and Rockmelon Salad
IngredientsDirections

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