Avocado with Prawns and Balsamic Dressing

Avocado with Prawns and Balsamic Dressing

Today I’m sharing with you a recipe for Avocado with Prawns and Balsamic Dressing! When I lived at home my mum would always make a starter of halved avocado filled with prawns and a garlic French dressing for special occasions. I decided to bring this starter up to date by fanning the slices onto a plate and using Balsamic instead of white wine vinegar and walnut instead of olive oil.

The marriage of avocado, prawns, garlic and balsamic vinegar are a match made in heaven. I hadn’t made this dish for years and on giving it to my husband for lunch the other day he was extremely pleased and said “this really works”. If you can push the boat out for the Walnut Oil it’s well worth it as it goes so well and I also use it to make cakes with instead of olive oil, otherwise just use olive oil! (I must admit I bought mine in a sale!)

Avocado with Prawns and Balsamic Dressing makes the perfect light lunch served with granary bread and butter or would be great as a starter at Christmas and any leftover dressing is excellent on salad. There is probably enough dressing for 8 servings if you are scaling this recipe up.

I am entering this dish into Javelin Warrior’s Made with Love Mondays Challenge.

5 from 4 votes

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Avocado with Prawns and Balsamic Dressing

A quick and simple but impressive starter of avocado, prawns and a garlic balsamic dressing.

Course Light Lunch, Starter

Cuisine English

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Author Camilla

Ingredients

• 1 Avocado
• 60 g Frozen prawns thawed
• For Balsamic Dressing:
• 4 Tbsp Walnut oil
• 2 Tbsp Balsamic vinegar
• 2 Cloves garlic crushed
• 2 Small pinches sea salt flakes
• Freshly ground pepper

Instructions

1. Put all the dressing ingredients into a salad dressing shaker, season to taste and shake vigorously.
2. Prepare avocado by cutting in half, removing stone, skinning and cutting into slices.
3. Arrange avocado slices on plates or small dishes.
4. Decorate with the prawns and then pour over as much dressing as you wish.
5. Serve with buttered wholemeal bread.

Recipe Notes

Use the leftover dressing for your salads as this will make enough for about 8 servings.