Quick Avocado Prawn Salad with a Lime & Dill Mustard Dressing
Do you remember when prawn cocktail was the height of sophistication? Well I do and so in keeping with the re-imagining of my favourite childhood recipes for the Maille Flavours Culinary Challenge I have decided to revive this classic salad for a modern audience. This salad is so quick and simple to make yet it's packed with fresh zingy flavour making it a perfect light lunch or as an accompanying salad to a BBQ for a bit of surf and turf this summer, or even as starter course for a dinner party. Whenever you choose to serve it the result will be mouthwateringly good.
You will need:
1 1/2 tsp Maille Aneth et Citron vert mustard
One pack of raw jumbo prawns
3 tbsp of sour cream
3 tsp light sweet honey (to taste)
Chopped romaine heart lettuce (approx five+ leaves)
Cubed cucumber (approx two inches)
Half an avocado (stoned & cubed)
Sea salt and cracked black pepper to taste
Chop the lettuce, dice the cucumber and place in a salad bowl. Dice the avocado and set aside.
In a separate bowl combine the Maille aneth et citron vert mustard, sour cream and honey. Mix until it is a smooth, slightly runny paste. I like my salad dressing sweet (especially with prawns) but if you prefer more of a bite try with just one teaspoon of honey to start with and add more as necessary to suit your taste. Pour the dressing over the salad in the bowl and mix gently. The salad should be lightly coated with the dressing, not dripping.
Heat some salted butter in a frying pan, when it's melted add the jumbo prawns and cook turning them often. On a reasonably high heat it should take about 5 to 7 minutes to cook the prawns. Once cooked pop them into a bowl of cold water (this prevents the prawns from cooking further once they are removed from the heat and ensures they will be plump and succulent in the salad rather than overcooked and rubbery). After two minutes drain the prawns and set aside.
On a serving plate place a single serving of the dressed salad onto the middle of the plate. Top this with pieces of the avocado and the cooked prawns. Drizzle a teaspoon of the remaining dressing over the top, season with a pinch of sea salt and cracked black pepper. Serve immediately, ideally with a very cold glass of crisp Chablis.
I had some dressing left over which I used up later that day spread onto a slice of toasted sourdough bread topped with fresh white crab meat and thin slices of avocado... yummy.