Prawn, Avo and Citrus Salad with Citrus Vinaigrette

Serves: 4
Difficulty: easy
Prep time: 20 mins
Cook time: 20 mins


Citrus Vinaigrette
½ C (125 ml) canola oil
2 Tbsp (30 ml) Clemengold juice
1 Tbsp (15 ml) lime juice
zest of 1 lime
1 Tbsp (15 ml) chives, finely chopped
2 tsp (10 ml) Dijon mustard
1-2 Tbsp (15-30 ml) coconut sugar or maple syrup
salt and pepper

Pickled Red Onion
½ C (125 ml) apple cider vinegar
1 C (250 ml) water
1 ½ Tbsp (22.5 ml) sugar
2 tsp (10 ml) salt
6 whole black peppercorns
2 bay leaves
1 large red onion, thinly sliced

2 boxes Fry’s Prawns

To serve
pea shoots and micro herb greens
2 ripe avocados, sliced
3-4 ClemenGolds or soft citrus, peeled, segmented and pith removed
handful fresh sprouts (of your choice)
2 Tbsp pomegranate seeds


Citrus Vinaigrette
Place all of the ingredients for the citrus vinaigrette into a food processor and blitz until combined. Season to taste. Set aside until ready to use.

Pickled Red Onion
Heat the apple cider vinegar, water, sugar, salt, peppercorns and bay leaves in a small saucepan, stirring gently to dissolve the sugar. When the sugar has dissolved, pour the mixture over the sliced red onion and leave to pickle for at least an hour, longer if possible. Get the braai going. Brush the Fry’s Prawns with olive oil and braai over hot coals, turning frequently, until golden brown. When the prawns are ready, plate up.

To serve
Create a bed of pea shoots and micro-greens on 4 plates. Lay the sliced avo onto the bed of greens. Top with the Fry’s Prawns and Clemengold segments. Garnish with the pickled onion, sprouts and pomegranate seeds. Dress with the citrus viniagrette and serve immediately.

Recipe courtesy of Fry’s Foods

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