Avocado and smoky prawn salad with charred corn and buttermilk dressing

Recipe

This vibrant Avocado and Smoky Prawn Salad is a fresh and flavorful dish perfect for a light meal or gathering. Juicy prawns are marinated with garlic, lemon, and smoked paprika, then char-grilled alongside sweet corn. Tossed with baby cos lettuce, parsley, and creamy buttermilk dressing, the salad is topped with sliced ripe Shepard avocados for extra richness. Light yet satisfying, it's a perfect balance of smoky, creamy, and fresh flavors!

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: