This Grilled Prawn Salad provides plenty of potassium, folate and heart-healthy fats. It makes for a delicious light lunch. The Avocado Aioli is also a wonderful dip for appetizers or to use in place of salad dressing, or, as a topping for some of our light taco recipes.
Season the prawns with the oil and garlic. Cover and refrigerate for at least one hour.
Heat a grill or nonstick skillet to medium high. Cook the bacon until crisp. Drain on a paper towel.
Grill or saute the prawns for about one minute on each side, until pink. Drain on a paper towel until cool enough to handle and cut in half lengthwise.
Layer the greens with the prawns, bacon and sliced tomatoes.
Top each salad with a two-tablespoon dollop of Avocado Aioli.
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Spa Index Kitchen Notes
Prawns are similar to shrimp but are a bit larger in size. If you can’t find prawns at your local grocery store or fish market, you can use fresh or frozen jumbo shrimp.
Grilled Prawn & Avocado Salad
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