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Avocado and Rockmelon Salad

Yields2 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

 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

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.


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


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


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.
Nutrition Facts

Servings 0