Steamed prawn salad with avocado chilli salsa and lemon aioli

Steamed prawn salad with avocado chilli salsa and lemon aioli

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  • 4
  • Easy
  • Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 5 minutes
  • Bouchard Finlayson Missionvale Chardonnay 2008


  • 16 tiger prawns, cleaned
  • 2 green apples
  • 2 heads baby butter lettuce
  • For the avocado-chilli salsa:
  • 2 avocados, diced
  • 2 fresh chillies, chopped
  • sea salt and freshly ground black pepper, to taste
  • 3 T avocado oil
  • Juice of one lemon
  • For the lemon aïoli:
  • 1 free-range egg
  • 1 1/2 juice of lemons
  • 2 t Dijon mustard
  • 1 clove garlic, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 225 ml sunflower oil

Cooking Instructions

Steam the prawns until they are cooked through and a vibrant pink in colour, then remove the heads.

Thinly slice the apples and squeeze over a little lemon juice to prevent discolouring.

Shred the lettuce and toss it with the prawns and apple. Top with spoonfuls of the avocado-chilli salsa and a generous drizzle of lemon aïoli. Season to taste and serve.

To make the avocado-chilli salsa: Gently toss the avocado and chilli with the seasoning, avocado oil and lemon juice.

To make the lemon aïoli: Blend the egg, juice of ½ a lemon, mustard, garlic and seasoning until combined. With the blender motor running, add the oil in a slow, steady stream until the mixture is thick and creamy. Finally, add the remaining lemon juice.

Cook’s note: To devein the prawns, use a sharp pair of scissors to make an incision down the length of the prawn’s back, then gently pull out the brown "cord".

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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