Prawn and Avocado Salad

Instructions

1. Step 1

   Pat the prawns dry, place them in the mixing bowl, and season with the salt and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Fine Salt, 500.0 gr Shrimp

   Cookware: mixing bowl

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the seasoned prawns and cook, turning once, until opaque and the centers reach 63°C.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet, tongs

3. Step 3

   Transfer the cooked prawns to the plate and let them cool slightly.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

4. Step 4

   Place the romaine lettuce, cherry tomatoes, cucumber, and red onion in the clean mixing bowl.

   Ingredients used: 250.0 gr Cherry Tomato, 1.0 piece Cucumber, 60.0 gr Red Onion, 150.0 gr Romaine Lettuce

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Whisk the remaining 2 tbsp (30 ml) olive oil with the lime juice, honey, and Dijon mustard until combined.

   Ingredients used: 10.0 gr Dijon Mustard, 15.0 gr Honey, 45.0 ml Lime Juice, 30.0 ml Olive Oil

   Cookware: small bowl, whisk

6. Step 6

   Add the avocado and dressing to the vegetables, then toss gently to coat.

   Ingredients used: 2.0 piece Avocado

   Cookware: mixing bowl

7. Step 7

   Arrange the cooked prawns over the salad, scatter with the cilantro, and serve immediately.

   Ingredients used: 15.0 gr Cilantro

   Cookware: mixing bowl