California Avocado Recipe Cards

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GRILLED AVOCADO WITH JUMBO PRAWNS

Recipe Provided By Chef Faz Poursohi, Faz Restaurants in California

1
Preparation: 15 min
Cook Time: 10 min
Total Time: 25 min
Serves: 4

Ingredients

  • 0.000

    Salad

  • 1.0001 (5-oz.) bag baby lettuces and greens
  • 0.000 Chile-lime vinaigrette (see make-ahead recipe below)
  • 1.0001 ripe mango, peeled and diced into 1/2-inch cubes
  • 2.0002 ripe, Fresh California Avocados, skin on, cut in half and seeded
  • 2.0002 tsp. olive oil, divided
  • 8.0008 jumbo prawns
  • 0.000 Salt and pepper, to taste
  • 0.000 Chipotle Aioli (see make-ahead recipe below)
  • 1.0001 lime, cut into wedges
  • 0.000

    Chile Lime Vinaigrette

  • 0.250¼ cup orange juice
  • 2.0002 Tbsp. raspberry vinegar
  • 0.500½ lime, juiced
  • 1.0001 tsp. sugar, or more depending on tartness
  • 0.250¼ cup corn oil
  • 0.000 Pinch of crushed dry chiles
  • 0.000 Pinch of salt
  • 0.000

    Chipotle Aioli

  • 0.250¼ cup mayonnaise
  • 1.0001 tsp. finely diced green onion
  • 1.0001 sprig cilantro (leaves only), chopped
  • 0.500½ Tbsp. chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce
  • 1.0001 Tbsp. lemon juice
  • 0.250¼ clove garlic, minced
  • 0.000 Salt and pepper, to taste

Instructions

  1. Prepare Chile Lime Vinaigrette by whisking vinaigrette ingredients to combine. Reserve
  2. Prepare Chipotle Aioli by mixing all ingredients. Reserve, chilled, until ready to use.
  3. Toss baby greens with Chile Lime Vinaigrette, using only as much dressing as you prefer. Divide salad onto plates.
  4. Sprinkle salad with mango cubes.
  5. Lightly oil the cut side of the avocados. Grill over hot coals or on grill pan, fruit side down, until nice grill marks appear, about 2 to 3 minutes. Turn over and grill skin side for about 1 minute.
  6. Lightly oil prawns with remaining oil. Grill prawns over hot coals or on grill pan until pink, about 3 to 4 minutes. Sprinkle with salt and pepper.
  7. Place grilled avocado half on dressed salad greens.
  8. Place two grilled prawns opposite each avocado half.
  9. Fill center of each avocado half with Chipotle Aioli.
  10. Garnish with a wedge of lime.

Serving Suggestions:
Garnish with lemon or orange wedges, if desired.

Beverage Pairings:
Try with a glass of Malbec wine.

To read more about Chef Faz Poursohi, click here

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission