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GRILLED AVOCADO WITH JUMBO PRAWNS
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  • Preparation

    15 min

  • Cook Time

    10 min

  • Total Time

    25 min

Mediterranean Foods Alliance - An OldWays Program
Grilled Avocado with Jumbo Prawns

Author: Chef Faz Poursohi, Faz Restaurants in California

Recipe Provided By


Ingredients

  • 0.000

    Salad

  • 1.000 1
    (5-oz.) bag baby lettuces and greens
  • 0.000
    Chile-lime vinaigrette (see make-ahead recipe below)
  • 1.000 1
    ripe mango, peeled and diced into 1/2-inch cubes
  • 2.000 2
    ripe, Fresh California Avocados, skin on, cut in half and seeded
  • 2.000 2 tsp.
    olive oil, divided
  • 8.000 8
    jumbo prawns
  • 0.000
    Salt and pepper, to taste
  • 0.000
    Chipotle Aioli (see make-ahead recipe below)
  • 1.000 1
    lime, cut into wedges
  • 0.000

    Chile Lime Vinaigrette

  • 0.250 ¼ cup
    orange juice
  • 2.000 2 Tbsp.
    raspberry vinegar
  • 0.500 ½
    lime, juiced
  • 1.000 1 tsp.
    sugar, or more depending on tartness
  • 0.250 ¼ cup
    corn oil
  • 0.000
    Pinch of crushed dry chiles
  • 0.000
    Pinch of salt
  • 0.000

    Chipotle Aioli

  • 0.250 ¼ cup
    mayonnaise
  • 1.000 1 tsp.
    finely diced green onion
  • 1.000 1
    sprig cilantro (leaves only), chopped
  • 0.500 ½ Tbsp.
    chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce
  • 1.000 1 Tbsp.
    lemon juice
  • 0.250 ¼
    clove garlic, minced
  • 0.000
    Salt and pepper, to taste

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Instructions

  1. Prepare Chile Lime Vinaigrette by whisking vinaigrette ingredients to combine. Reserve
  2. Prepare Chipotle Aioli by mixing all ingredients. Reserve, chilled, until ready to use.
  3. Toss baby greens with Chile Lime Vinaigrette, using only as much dressing as you prefer. Divide salad onto plates.
  4. Sprinkle salad with mango cubes.
  5. Lightly oil the cut side of the avocados. Grill over hot coals or on grill pan, fruit side down, until nice grill marks appear, about 2 to 3 minutes. Turn over and grill skin side for about 1 minute.
  6. Lightly oil prawns with remaining oil. Grill prawns over hot coals or on grill pan until pink, about 3 to 4 minutes. Sprinkle with salt and pepper.
  7. Place grilled avocado half on dressed salad greens.
  8. Place two grilled prawns opposite each avocado half.
  9. Fill center of each avocado half with Chipotle Aioli.
  10. Garnish with a wedge of lime.

Serving Suggestions:
Garnish with lemon or orange wedges, if desired.

Beverage Pairings:
Try with a glass of Malbec wine.

To read more about Chef Faz Poursohi, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information Per Serving: Calories 470; Total Fat 34 g (Sat 4.5 g, Trans 0 g, Poly 10 g, Mono 15 g); Cholesterol 0 mg; Sodium 290 mg; Potassium 635 mg; Total Carbohydrates 31 g; Dietary Fiber 9 g; Total Sugars 15 g; Protein 14 g; Vitamin A 826 IU; Vitamin C 41 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 6%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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