Avocado and smokey prawn salad with charred corn and buttermilk dressing
Serves: 4
Preparation: 20 minutes
Cooks In: 15 minutes
Ingredients:
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3 ripe Shepard avocados
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16 large green king prawns, peeled and cleaned, tails intact
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2 ½ tbsp olive oil, plus extra for drizzling
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1 garlic clove, finely chopped
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Finely grated rind of ½ lemon, juice of 1 lemon
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½ tsp smoked paprika
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2 corn cobs, husks and silks removed
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2 baby cos, outer leaves torn, hearts cut into wedges
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½ cup flat-leaf parsley leaves
Buttermilk dressing
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¾ cup well-shaken buttermilk
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2 tbsp store-bought mayonnaise
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2 tbsp extra-virgin olive oil
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2 tbsp finely chopped chives, plus extra to serve
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Finely grated rind and juice of ½ lemon, or to taste
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1 garlic clove, finely chopped
Method:
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Preheat a char-grill or barbecue to medium-high heat. To make the buttermilk dressing, whisk ingredients in a bowl to combine, season to taste.
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Combine prawns, oil, garlic, lemon rind, half the lemon juice and paprika in a large bowl, season to taste and stir to combine well. Set aside.
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Drizzle corn with a little oil, season to taste and char-grill, turning occasionally for 8-10 minutes until tender and lightly charred. Set aside to cool slightly, then when cool enough to handle, slice the kernels from the cobs.
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Drain prawns from marinade and char-grill, turning occasionally, for 3-4 minutes until cooked through, transfer to a plate and squeeze over remaining lemon juice.
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Combine lettuce, corn, parsley and prawns on a bowl, drizzle with buttermilk dressing to taste. Season to taste and toss to combine, then arrange on a platter.
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​Halve the Shepard avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Thinly slice crossways, arrange over the salad, drizzle with a little extra dressing, scatter with chives and serve.