15-Minute Avocado and King Prawns
Chilled salad of cubed avocado and king prawns tossed with a sharp wasabi-spiked dressing of soy sauce and rice wine vinegar. Quick to assemble and best served immediately while avocado is creamy and prawns remain tender.
Ingredients
- 2 avocados, halved, stoned, skin removed
- 9 oz king shrimp, cooked, shelled
- 4 teaspoons light soy saucetamari1:1soygluten-freesoy-free
4
- 2 tablespoons rice wine vinegar
- 2 teaspoons wasabi
Instructions
- 1
Halve the avocados, remove the stone, and peel away the skin.
- 2
Cut each avocado half into three-quarter inch cubes.
- 3
Cut the cooked shrimp into one inch pieces.
- 4
Combine soy sauce, rice wine vinegar, and wasabi in a bowl to make the dressing.
- 5
Add shrimp and avocado cubes to the dressing and toss gently to coat.
- 6
Serve at once.
Tips
Serve immediately after tossing to prevent avocado from oxidizing and browning.
Adjust wasabi quantity to taste, as potency varies by brand.
Good to Know
Do not store; serve immediately after assembly.
Prepare avocado and prawns separately up to 2 hours ahead. Toss with dressing only just before serving.
As a chilled first course or light lunch. Garnish with sesame seeds or nori if desired.
Common Mistakes
Do not prepare more than 10 minutes ahead to avoid avocado browning.
Do not over-toss to avoid breaking avocado cubes into mush.