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Prawn, Avo and Citrus Salad with Citrus Vinaigrette

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

fry's prawns

 2 boxes Fry’s Battered Prawn-Style Prawn Pieces
For the Citrus Vinaigrette
 ½ cup canola oil
 2 tbsp Clemengold juice
 1 tbsp lime juice
 Zest of 1 lime
 1 tbsp chives, finely chopped
 2 tsp Dijon mustard
 1 tbsp coconut sugar or maple syrup
 Salt and pepper
For the Pickled Red Onion
 ½ cup apple cider vinegar
 1 cup water
 1 ½ tbsp sugar
 2 tsp salt
 6 whole black peppercorns
 2 bay leaves
 large red onion, thinly sliced
To Serve
 Pea shoots and micro herb greens
 2 ripe avocados, sliced
 3 ClemenGolds or soft citrus, peeled, segmented and pith removed
 Handful fresh sprouts (of your choice)
 2 tbsp pomegranate seeds
For the Citrus Vinaigrette:

Place all of the ingredients for the citrus vinaigrette into a food processor and blitz until combined. Season to taste. Set aside until ready to use.

For the Pickled Red Onion:

Heat the apple cider vinegar, water, sugar, salt, peppercorns and bay leaves in a small saucepan, stirring gently to dissolve the sugar. When the sugar has dissolved, pour the mixture over the sliced red onion and leave to pickle for at least an hour, longer if possible. Get the braai going. Brush the Prawns with olive oil and braai over hot coals, turning frequently, until golden brown. When the Prawns are ready, plate up.

To Serve:

Create a bed of pea shoots and micro-greens on 4 plates. Lay the sliced avo onto the bed of greens. Top with the Prawns and Clemengold segments. Garnish with the pickled onion, sprouts and pomegranate seeds. Dress with the citrus vinaigrette and serve immediately.

Nutrition Facts

Serving Size 4