Ibizan Prawn and Avocado Salad with Orange Vinaigrette
Dive into the vibrant flavors of Ibiza with this refreshing and nutritious prawn and avocado salad, dressed in a zesty orange vinaigrette. It's a perfect blend of succulent seafood, creamy avocado, and citrusy dressing that will transport your taste buds to the Mediterranean coast.
Equipment
- Small bowl
- Whisk
- Grill pan or skillet
- Large serving bowl
Ingredients
- 1 pound Prawns, peeled and deveined 450g
- 2 Ripe avocados, sliced about 450g
- 5 ounces Mixed greens (such as arugula, spinach, and frisée) 140g
- 1 cup Cherry tomatoes, halved 150g
- 1 small Red onion, thinly sliced approximately 70g
- 1/4 cup Fresh cilantro, chopped 15g
- 3 tablespoons Extra virgin olive oil 45ml
- 2 Fresh oranges, juiced about 1/2 cup or 120ml
- 1 tablespoon Orange zest 6g
- 2 tablespoons White wine vinegar 30ml
- 1 teaspoon Honey 7g
- 1 Garlic clove, minced about 3g
- 1/2 teaspoon Salt 3g
- 1/4 teaspoon Black pepper, freshly ground 0.5g
- 1/4 teaspoon Crushed red pepper flakes (optional) 0.5g
Instructions
- Begin by preparing the orange vinaigrette. In a small bowl, whisk together the fresh orange juice, orange zest, white wine vinegar, honey, minced garlic, salt, and black pepper until well combined. Slowly drizzle in 2 tablespoons of extra virgin olive oil while continuing to whisk, creating an emulsified dressing. Set aside.
- Heat a grill pan or skillet over medium-high heat. Toss the prawns with the remaining tablespoon of olive oil and season with salt and pepper. Once the pan is hot, grill the prawns for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat and allow to cool slightly.
- In a large serving bowl, combine the mixed greens, sliced avocados, cherry tomatoes, and thinly sliced red onion. Add the grilled prawns and chopped cilantro to the salad.
- Drizzle the orange vinaigrette over the salad and gently toss to ensure all ingredients are coated with the dressing. For a spicy kick, sprinkle with crushed red pepper flakes if desired.
- Serve immediately, allowing the flavors to meld together for a few minutes before enjoying.
Notes
For the best flavor, use fresh, high-quality prawns and ripe avocados.
The orange vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
If you prefer a non-seafood option, grilled chicken can be substituted for the prawns.
This salad is gluten-free and can be made keto-friendly by omitting the honey in the dressing.