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MEET THE GROWERS
Ernie Righetti
Ernest Righetti and Sons
San Luis Obispo, California
Age 95, Ernie Righetti has spent his entire life farming on the family farm he inherited from his father, and he is continuing the legacy by passing it along to his children. This land has been good to the Righetti family, so they...
GRILLED AVOCADO WITH JUMBO PRAWNS
Categories
- Salads,
- Chef Spotlight,
- Entrees,
- Mediterranean Diet
-
Preparation
15 min
-
Cook Time
10 min
-
Total Time
25 min
Ingredients
- 0.000
Salad
- 1.000 1 (5-oz.) bag baby lettuces and greens
- 0.000 Chile-lime vinaigrette (see make-ahead recipe below)
- 1.000 1 ripe mango, peeled and diced into 1/2-inch cubes
- 2.000 2 ripe, Fresh California Avocados, skin on, cut in half and seeded
- 2.000 2 tsp.olive oil, divided
- 8.000 8 jumbo prawns
- 0.000 Salt and pepper, to taste
- 0.000 Chipotle Aioli (see make-ahead recipe below)
- 1.000 1 lime, cut into wedges
- 0.000
Chile Lime Vinaigrette
- 0.250 ¼ cuporange juice
- 2.000 2 Tbsp.raspberry vinegar
- 0.500 ½ lime, juiced
- 1.000 1 tsp.sugar, or more depending on tartness
- 0.250 ¼ cupcorn oil
- 0.000 Pinch of crushed dry chiles
- 0.000 Pinch of salt
- 0.000
Chipotle Aioli
- 0.250 ¼ cupmayonnaise
- 1.000 1 tsp.finely diced green onion
- 1.000 1 sprig cilantro (leaves only), chopped
- 0.500 ½ Tbsp.chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce
- 1.000 1 Tbsp.lemon juice
- 0.250 ¼ clove garlic, minced
- 0.000 Salt and pepper, to taste
Instructions
- Prepare Chile Lime Vinaigrette by whisking vinaigrette ingredients to combine. Reserve
- Prepare Chipotle Aioli by mixing all ingredients. Reserve, chilled, until ready to use.
- Toss baby greens with Chile Lime Vinaigrette, using only as much dressing as you prefer. Divide salad onto plates.
- Sprinkle salad with mango cubes.
- 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.
- 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.
- Place grilled avocado half on dressed salad greens.
- Place two grilled prawns opposite each avocado half.
- Fill center of each avocado half with Chipotle Aioli.
- 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.
Nutrition information per serving
Nutrition Information Per Serving: Calories 470; Total Fat 34 g (Sat 4.5 g, Trans 0 g, Poly 10 g, Mono 15 g); Cholesterol 0 mg; Sodium 290 mg; Potassium 635 mg; Total Carbohydrates 31 g; Dietary Fiber 9 g; Total Sugars 15 g; Protein 14 g; Vitamin A 826 IU; Vitamin C 41 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 15%; Vitamin C 70%; Calcium 6%; Iron 8%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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