Avocado · Chorizo · Prawns · Salad · Seafood

Prawn, Avocado & Chorizo Salad


This recipe is inspired by the classic salad, but I feel that it is too far removed to be called a Caesar Salad.  This is great for a summer lunch or can be scaled down and served as a starter.

 

Ingredients (Serves 2):

  • 300-350g of cooked prawns, peeled (I kept the heads and tails on 2 of the prawns to use as garnish)
  • 1 small chorizo sausage, diced
  • 1 avocado, roughly diced
  • 2 slices of bread (I used multi grain), diced into cubes
  • 1 cos/little gem lettuce, torn into large pieces
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp of mild chili sauce
  • A splash of Tabasco
  • A pinch of smoked paprika
I’m delicious

 

Method:

 1)  Preheat the oven to 200°C/390℉.

2)  Fry the chorizo in a non stick frying plan until crispy, remove with a slotted spoon, reserving the oils in the pan.

3)  Add the cubed bread into the pan coating it in the chorizo oil then transfer to a baking tray lined with baking paper and bake in the oven for 10-12 mins until golden.

4)  Meanwhile mix the mayo, sour cream, chili sauce, Tabasco and paprika to make the dressing.

5)  Add the prawns, avocado, croutons, chorizo and lettuce into a large bowl with half of the dressing and mix.

6) Arrange on the plate, drizzle the remaining dressing on top and sprinkle on some more paprika and serve.

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