0:30

To Prep

0:10

To Cook

12

INGREDIENTS

EASY

DIFFICULTY

10

SERVINGS

5

AVG RATING

(1 Member)

Prawn & avocado salad with lime aioli

Ingredients
    • Method
    • Notes
    1. Step 1

      To make the lime aïoli, place the egg yolks, garlic and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lime rind and lime juice and process until well combined. Season with salt and pepper.

    2. Step 2

      Preheat grill on high. Place the bread, in a single layer, on a baking tray. Drizzle over the oil. Cook under grill for 2 minutes each side or until lightly toasted. Transfer to a plate.

    3. Step 3

      Place the pancetta, in a single layer, on the tray. Cook under grill for 5 minutes or until crisp.

    4. Step 4

      Divide the bread and lettuce among serving plates. Top with the pancetta, avocado and prawns. Top with the lime aioli and season with pepper to serve.

    Make it ahead: Prepare this recipe to the end of step 2 up to 3 days ahead. Store the aioli in an airtight container in fridge. Store the bread in a separate airtight container at room temperature. Continue from step 3 just before serving. If pancetta is unavailable, use prosciutto.

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