Ingredients
Equipment
Method
Preparation Steps
- Prepare the Vinaigrette: Whisk together olive oil, champagne vinegar, minced garlic, Dijon mustard, and honey. Season with sea salt and black pepper.
- Cook the Prawns: Boil water, add kosher salt, and cook the prawns for 1-3 minutes until opaque and pink.
- Strain and Cool Prawns: Strain cooked prawns, transfer to a plate and cool for about 5 minutes.
- Assemble the Salad: In a mixing bowl, combine arugula, cooled prawns, sliced avocado, and minced shallot. Toss gently.
- Dress the Salad: Drizzle the champagne vinaigrette over the salad, season and toss gently. Serve immediately.
Nutrition
Notes
Serve immediately to maintain freshness. Store components separately if needed. Ripe avocados ensure best flavor.
