Ingredients:
8 large fresh prawns, peeled and deveined
2 teaspoon extra-virgin olive oil
½ teaspoon crushed garlic
4 cups mixed salad greens
2 Roma tomatoes, sliced lengthwise
Avocado Dressing: (Makes 8 servings)
1 medium very ripe avocado
1/3 cup plain Greek-style yogurt
1 Tablespoon chopped basil
2 teaspoon minced garlic
1 teaspoon fresh lemon juice
½ teaspoon Sea salt
Directions:
Season the prawns with the oil and garlic. Cover and refrigerate for at least 1 hour.
Combine the avocado, yogurt, basil, garlic, lemon juice, and salt in a food processor and process until just smooth.
Heat the grill or nonstick skillet to medium high. Grill or sauté the prawns for about 1 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 and sliced tomatoes. Top each salad with 2 Tablespoons of Avocado Aioli.
Makes 2 servings
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