Ingredients

For The Avocado Salad:

3 New Zealand Avocado

2 large oranges, segmented

1 tbsp Superb Herb Coriander, roughly chopped

1 small lemon, finely grated zest and juice

Drizzle of Olivado Extra Virgin Avocado Oil

Handful of snow pea sprouts, cut in half

Salt & freshly ground pepper

For Garlic Prawns:

20 United Fisheries Prawn Cutlets, thawed

2 garlic cloves, finely chopped

½ red chilli, deseeded and finely sliced

2 tbsp Olivado Avocado Oil & Garlic

To Garnish

2 tbsp Olivado Avocado Oil & Garlic

Handful of snow pea sprouts, green tops

Extra Superb Herb Coriander, roughly chopped

Method

1. Heat the BBQ to 200C.
2. For The Avocado Salad: Halve the avocados. Remove the stones. Peel and the flesh and slice thinly.
3. Add avocado, orange segments, coriander, a splash of oil, lemon zest and juice to a platter. Season with salt and pepper.
4. Cut the white stalks off the snow pea sprouts into small pieces and add, gently mix to combine. Cover and set aside.
5. For Garlic Prawns: Place prawns, garlic, chilli and oil in a bowl. Toss to combine.
6. Place garlic prawns on the hot grill and cook until the prawns turn pink, turning once.
7. Serve the prawns on top of avocado salad. Garnish with snow pea sprouts and extra coriander.

Created by Fresh for NZ Avocado