Avocado and prawn cocktail salad
Serves: 8
Preparation: 20 minutes
Cooks In: 25 minutes
Ingredients:
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250 g cherry tomatoes
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â…“ cup extra-virgin olive oil
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2 tbsp buttermilk
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Juice of 1 lemon
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1 garlic clove, finely chopped
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1.2kg cooked prawns, peeled, tails on, deveined
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2 baby cos lettuce, cut into wedges
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2 Hass avocadoes, cut into wedges
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1 Lebanese cucumber, cut into ribbons
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Mint leaves and lemon wedges, to serve
Avocado puree:
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2 avocadoes, coarsely chopped
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â…“ cup buttermilk
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Juice of 1 lemon
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1 garlic clove
Method:
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Preheat oven to 200°C. Spread tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp oil and season to taste. Roast for 10-15 minutes until tender and skins start to split, set aside to cool.
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Process half the tomatoes in a food processor with buttermilk, remaining lemon juice, remaining garlic and remaining oil until smooth, season to taste.
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To make the avocado puree, process ingredients in a food processor to a silky-smooth texture, season to taste.
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To serve, spread avocado puree on a serving platter. Top with cos wedges, avocado wedges, cucumber, prawns and remaining roast tomatoes. Drizzle with tomato dressing, scatter with mint and serve with lemon wedges.