Salad of tiger prawns and citrus wedges, with lettuce and avocado cubes, lightly dressed with tangy citrus, sweet honey and walnut oil.
This salad is served at room temperature and is a perfect way to start a summer meal. It is light and the flavours will not clash with the rest of your meal or leave any lingering after-taste.
Use large prawns, cleaned with only the tail remaining intact. We used tiger prawns from The Gourmet Shop and had the tails intact because those wishing to eat the prawns with their fingers can easily grab onto the tail while enjoying the tender, marinated meat.
The walnut oil is available at some stores and is not entirely necessary. It can be substituted with olive oil, but the nutty flavour does give an added layer of richness to the dish. You can quickly make your own walnut oil by finely chopping some walnuts, steeping them in extra virgin olive oil (this olive oil has a more delicate inherent flavour that happily absorbs some of the walnut flavours) for an hour or two and bingo! You have a suitable walnut oil subsititute.
This recipe serves 6 and makes a wonderful starter or first course in a multiple course meal. With the correct preparation, this salad is prepared in mere minutes!
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon clear honey
3 tablespoons olive oil
3 tablespoons walnut oil
2 tablespoons fresh snipped chives (the easiest way to cut chives is to just snip them with scissors)
450 grams large cooked prawns, deveined and shelled
1 avocado peeled, stoned and cut into small cubes (run your knife through the avo while the skin is on, lengthways and crossways though the flesh to the skin – see video here on how)
1 pink grapefruit, peeled and segmented (this grapefruit is sweeter than the yellow and ties in better with the salad)
1 large orange, peeled and segmented (if you want to really show off, then segment it like in this video here)
2 tablespoons roasted pine nuts (this is not essential and primarily gives varied texture to the salad by adding some crunch)
Salt and pepper, to taste (this essentially means that you just add a pinch, taste the food and add more if you think it is required)
If cooked prawns are not available, then boil them in water until flesh is opaque (white and not see-through.) Prawns must never be mushy and should still be firm to bite and touch.
Prepare the dressing by mixing the lemon and lime juices, a pinch of salt and pepper, the honey in a small bowl.
Slowly add the olive oil while whisking and then add and whisk the walnut oil until the dressing becomes more creamy.
Add in the chives and mix.
Preparation (5 minutes):
Arrange the prawns, citrus segments and avocado on six small plates and drizzle with the dressing. Garnish with a sprinkle of pine nuts, if using.