California Avocado season has ended.

Grilled Avocado with Jumbo Prawns

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
470 Calories
34 g Fat
9 g Fiber
290 mg Sodium
31 g Carbs
Grilled Avocado with Jumbo Prawns



Serves: 4

As needed Salad
1 (5-oz.) bag baby lettuces and greens
As needed Chile-lime vinaigrette (see make-ahead recipe below)
1 ripe mango, peeled and diced into 1/2-inch cubes
2 ripe, Fresh California Avocados, skin on, cut in half and seeded
2 tsp. olive oil, divided
8 jumbo prawns
As needed Salt and pepper, to taste
As needed Chipotle Aioli (see make-ahead recipe below)
1 lime, cut into wedges
As needed Chile Lime Vinaigrette
1/4 cup orange juice
2 Tbsp. raspberry vinegar
1/2 lime, juiced
1 tsp. sugar, or more depending on tartness
1/4 cup corn oil
As needed Pinch of crushed dry chiles
As needed Pinch of salt
As needed Chipotle Aioli
1/4 cup mayonnaise
1 tsp. finely diced green onion
1 sprig cilantro (leaves only), chopped
1/2 Tbsp. chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce
1 Tbsp. lemon juice
1/4 clove garlic, minced
As needed Salt and pepper, to taste

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


  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.

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 Sugar 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.

About the author

Chef Faz Poursohi, Faz Restaurants in California


(33 Ratings)