Prawn Avocado Citrus Salad

Equipment

• ✓ Saucepan or frying pan
• ✓ Mixing bowl
• ✓ Food thermometer

Ingredients

• 650 g raw peeled prawns, deveined
• 2 avocados, sliced
• 2 oranges, segmented
• 1 pink grapefruit, segmented
• 120 g mixed leaves
• 150 g cucumber, sliced
• 25 g coriander leaves
• 30 ml lime juice
• 30 ml extra virgin olive oil
• 12 g honey or agave
• 1 red chilli, finely sliced
• 8 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Prawns continue cooking after they leave the pan; remove them as soon as they turn opaque.

Ingredient choices: Use peeled, deveined prawns and remove citrus pith and seeds. Prepare avocado near assembly to limit browning. Honey and agave are alternative sweeteners here, with different dietary implications.

Cooking control: Cook prawns until pearly and opaque according to the method, then cool promptly for a cold salad. Drain citrus segments and use measured dressing. Fold avocado gently and arrange prawns without compressing the leaves.

If something goes wrong: Rubbery prawns were cooked too long. A flooded plate may contain unrestrained citrus juice. If grapefruit bitterness dominates, adjust the fruit balance rather than masking the whole salad with sweetener.

Ingredient Substitutions

• ↔ Prawns → cooked crab meat
• ↔ Pink grapefruit → pomelo or extra orange
• ↔ Honey → agave syrup

Food Safety & Doneness

Keep shellfish cold before cooking. Cook prawns until opaque throughout, checking 63°C in large pieces. For shell-on clams or mussels, use live food-grade shellfish and discard shells that remain closed after cooking.

Serving & Plating

Serve promptly after assembly with coriander and chilli distributed lightly. Keep cooked seafood refrigerated until needed.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.