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Avocado and smoky prawn salad with charred corn and buttermilk dressing

Avocado and Smokey Prawn salad
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 15 minutes

  •       

Ingredients

3 ripe Shepard avocados
16 large green king prawns, peeled and cleaned, tails intact
2 ½ tbsp olive oil, plus extra for drizzling
1 garlic clove, finely chopped
Finely grated rind of ½ lemon, juice of 1 lemon
½ tsp smoked paprika
2 corn cobs, husks and silks removed
2 baby cos, outer leaves torn, hearts cut into wedges
½ cup flat-leaf parsley leaves
Buttermilk dressing
¾ cup well-shaken buttermilk
2 tbsp store-bought mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp finely chopped chives, plus extra to serve
Finely grated rind and juice of ½ lemon, or to taste
1 garlic clove, finely chopped

Method

1

Preheat a char-grill or barbecue to medium-high heat. To make the buttermilk dressing, whisk ingredients in a bowl to combine, season to taste.

2

Combine prawns, oil, garlic, lemon rind, half the lemon juice and paprika in a large bowl, season to taste and stir to combine well. Set aside.

3

Drizzle corn with a little oil, season to taste and char-grill, turning occasionally for 8-10 minutes until tender and lightly charred. Set aside to cool slightly, then when cool enough to handle, slice the kernels from the cobs.

4

Drain prawns from marinade and char-grill, turning occasionally, for 3-4 minutes until cooked through, transfer to a plate and squeeze over remaining lemon juice.

5

Combine lettuce, corn, parsley and prawns on a bowl, drizzle with buttermilk dressing to taste. Season to taste and toss to combine, then arrange on a platter.

6

Halve the Shepard avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Thinly slice crossways, arrange over the salad, drizzle with a little extra dressing, scatter with chives and serve.

 

Ingredients

 3 ripe Shepard avocados
 16 large green king prawns, peeled and cleaned, tails intact
 2 ½ tbsp olive oil, plus extra for drizzling
 1 garlic clove, finely chopped
 Finely grated rind of ½ lemon, juice of 1 lemon
 ½ tsp smoked paprika
 2 corn cobs, husks and silks removed
 2 baby cos, outer leaves torn, hearts cut into wedges
 ½ cup flat-leaf parsley leaves
Buttermilk dressing
 ¾ cup well-shaken buttermilk
 2 tbsp store-bought mayonnaise
 2 tbsp extra-virgin olive oil
 2 tbsp finely chopped chives, plus extra to serve
 Finely grated rind and juice of ½ lemon, or to taste
 1 garlic clove, finely chopped

Directions

1

Preheat a char-grill or barbecue to medium-high heat. To make the buttermilk dressing, whisk ingredients in a bowl to combine, season to taste.

2

Combine prawns, oil, garlic, lemon rind, half the lemon juice and paprika in a large bowl, season to taste and stir to combine well. Set aside.

3

Drizzle corn with a little oil, season to taste and char-grill, turning occasionally for 8-10 minutes until tender and lightly charred. Set aside to cool slightly, then when cool enough to handle, slice the kernels from the cobs.

4

Drain prawns from marinade and char-grill, turning occasionally, for 3-4 minutes until cooked through, transfer to a plate and squeeze over remaining lemon juice.

5

Combine lettuce, corn, parsley and prawns on a bowl, drizzle with buttermilk dressing to taste. Season to taste and toss to combine, then arrange on a platter.

6

Halve the Shepard avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Thinly slice crossways, arrange over the salad, drizzle with a little extra dressing, scatter with chives and serve.

Notes

Avocado and smoky prawn salad with charred corn and buttermilk dressing
IngredientsDirections

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