Name: Mexican grilled prawn, corn and avocado salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 Tbsp extra virgin olive oil; 24 extra large green king prawns, peeled, tails in tact; Sea-salt flakes and freshly ground black pepper, to season; 3 cobs corn, husks and silks removed; 1 large red capsicum, cut into triangular pieces; 1 avocado, diced; 1 ½ cups watercress sprigs; 1 ½ cups shredded red cabbage; ½ cup coriander sprigs; ½ red onion, very thinly sliced; 4 Tbsp extra virgin olive oil; lime wedges, to serve; smoky harissa mayonnaise, to serve

Mexican grilled prawn, corn and avocado salad

Prawns like you've never seen them before.

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

Looking for more summer salads?

Add an extra 30 minutes for marinating.

Ingredients

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 Tbsp extra virgin olive oil

24 extra large green king prawns, peeled, tails in tact

Sea-salt flakes and freshly ground black pepper, to season

3 cobs corn, husks and silks removed

1 large red capsicum, cut into triangular pieces

1 avocado, diced

1 ½ cups watercress sprigs

1 ½ cups shredded red cabbage

½ cup coriander sprigs

½ red onion, very thinly sliced

4 Tbsp extra virgin olive oil

lime wedges, to serve

smoky harissa mayonnaise, to serve

Method

Put cumin, coriander, paprika and oil into a large bowl. Add prawns and toss to coat. Set aside for 30 minutes to allow prawns to marinate.

Preheat a chargrill plate over high heat. Grill corn cobs for 10 minutes, turning occasionally until charred all over. During the last 2 minutes of cooking, add capsicum, cook for 2 minutes or until lightly charred. Set corn and capsicum aside. To the same grill plate, add prawns. Cook for 5 minutes, turning until cooked through and lightly charred.

Slice kernels off corn cob. Arrange corn, avocado, watercress, cabbage, coriander, onion, capsicum and prawns on 4 serving plates. Drizzle with oil and serve with lime wedges and mayonnaise.

Elle Vernon Contributing Food Editor

Elle is an experienced food editor, food stylist, chef and home economist. She always has tips, tricks and sneaky cheats up her sleeve to help everyone, no matter their cooking ability, to create delicious food for family and friends that impresses without the stresses.

Ingredients

Method

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