Chargrilled palm heart salad, tiger prawns, avocado and lime dressing

Ingredients

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Ingredients

  • g Raw tiger prawns (peeled and de-vined)
  •   1 red pepper
  • g Mixed leaves
  •   1 Avocado (ripe)
  •   2 Lime
  •   1 Red chilli
  • ml Extra virgin olive oil / Salt
  •   Black pepper

Method

  • 1

    Step 1

    Prepare the avocado dressing first, remove the skin and stone and add the avocado to a food processor. Add the zest and juice of 1 lime, season with salt and pepper and blend, slowly add the olive oil to emulsify into a dressing.
  • 2

    Step 2

    Deseed the red chilli and mix together with the prawns, juice and zest of 1 lime and 1 tbsp of oil. Season with salt and pepper.
  • 3

    Step 3

    Prepare the red pepper by removing all seeds and cut into thin julienne slices.
  • 4

    Step 4

    Chargrill the palm hearts and tiger prawns on a hot grill for 4-5 minutes.
  • 5

    Step 5

    Dress the mixed leaves and red pepper by removing all seeds and cut into thin julienne slices.
  • 6

    Step 6

    Arrange the chargrilled palm hearts and cooked tiger prawns around the bowl and finish with red pepper slices and avocado dressing.

Ingredients

  • 240 g Raw tiger prawns (peeled and de-vined)
  • 1 red pepper
  • 100 g Mixed leaves
  • 1 Avocado (ripe)
  • 2 Lime
  • 1 Red chilli
  • 50 ml Extra virgin olive oil / Salt
  • Black pepper