Easter Feast Recipe!!!! Prawn salad with avocado cream

Prawn salad with avocado cream

Ingredients (serves 4)

• 3 limes
• 1/2 telegraph cucumber, finely sliced
• 2 avocados
• 5 tbs (100ml) coconut cream
• 2 cups baby salad leaves
• 1/4 cup (60ml) olive oil
• 16 cooked prawns, peeled, deveined, leaving tails intact
• 2 tbs chilli oil*, to drizzle

Method

1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.

Serve with:

Constable Vineyards Estate Semillon or an Unwooded chardonnay.