Avocado and smoky prawn salad with charred corn and buttermilk dressing

Recipe

Elevate your taste buds with a symphony of flavors in this Avocado and Smoky Prawn Salad, featuring the perfect blend of succulent prawns, Shepard avocados, juicy corn, and buttermilk dressing. This bright side dish not only captivates the eyes but promises a dance of textures and tastes that will leave you craving more.

Ingredients

• 3 ripe Shepard avocados
• 16 large green king prawns, peeled and cleaned, tails intact
• 2 ½ tbsp olive oil, plus extra for drizzling
• 1 garlic clove, finely chopped
• Finely grated rind of ½ lemon, juice of 1 lemon
• ½ tsp smoked paprika
• 2 corn cobs, husks and silks removed
• 2 baby cos, outer leaves torn, hearts cut into wedges
• ½ cup flat-leaf parsley leaves

Buttermilk dressing

• ¾ cup well-shaken buttermilk
• 2 tbsp store-bought mayonnaise
• 2 tbsp extra-virgin olive oil
• 2 tbsp finely chopped chives, plus extra to serve
• Finely grated rind and juice of ½ lemon, or to taste
• 1 garlic clove, finely chopped

Method

1. Preheat a char-grill or barbecue to medium-high heat. To make the buttermilk dressing, whisk ingredients in a bowl to combine, season to taste.

2. Combine prawns, oil, garlic, lemon rind, half the lemon juice and paprika in a large bowl, season to taste and stir to combine well. Set aside.

3. Drizzle corn with a little oil, season to taste and char-grill, turning occasionally for 8-10 minutes until tender and lightly charred. Set aside to cool slightly, then when cool enough to handle, slice the kernels from the cobs.

4. Drain prawns from marinade and char-grill, turning occasionally, for 3-4 minutes until cooked through, transfer to a plate and squeeze over remaining lemon juice.

5. Combine lettuce, corn, parsley and prawns on a bowl, drizzle with buttermilk dressing to taste. Season to taste and toss to combine, then arrange on a platter.

6. Halve the Shepard avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Thinly slice crossways, arrange over the salad, drizzle with a little extra dressing, scatter with chives and serve.

Nutrition information

Per serve (4)