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Prawn, papaya and avocado salad

Recipe from: 18 January 2013
prawn salad

Ingredients 17
Servings 4
Time 00:05


  • For the red pepper mayo:
  • 1
    large red pepper
  • 1
    clove of garlic
  • 3
    good quality mayonnaise
  • 62
    coriander leaves
  • Salt and pepper to taste
  • For the salad:
  • 200
    ready cooked prawn tails
  • 1
    small papaya - peeled, seeds removed and sliced
  • 1
    large ripe avocado pear - peeled and cubed
  • 6
    salad spring onions
  • Juice of ½ a lemon
  • Salt and pepper
  • 60
    micro leaf rocket
  • 125
    pre-made croutons
  • 30
    mixed seeds
  • Extra virgin olive oil


Preheat the oven to 200°C. Roast the pepper until softened and charred. Place into a bowl and cover with Clingfilm and allow it to sweat for 15 minutes.

Remove the skin from the pepper and cut into quarters - reserving the juice.

Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend again until well combined. Season to taste. Chill in the fridge before serving if possible.

In a mixing bowl, gently combine the prawn tails, papaya, avo and spring onions with the lemon juice and season to taste.
Arrange onto a serving dish and scatter with micro herbs, croutons and seeds.

Drizzle with extra virgin olive oil and serve the red pepper mayo on the side.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: recipe  |  summer  |  seafood  |  salad

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