Ingredients
Method
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.
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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.
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.