Looking for a light yet flavourful seafood salad with an Asian twist? This grilled prawn avocado salad features the bold kick of Bean Infused Crispy Chilli Oil, balancing juicy prawns with creamy avocado and fresh greens. It’s a quick and easy high-protein summer salad that works for both lunch and dinner.
Ingredients
- 400g large prawns, peeled and deveined
- 3 tbsp SmallBatch Bean Infused Crispy Chilli Oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 cups mixed greens (arugula, spinach, and romaine)
- 1/4 cup toasted pine nuts
- 1 tbsp balsamic glaze
Instructions
- Marinate the prawns: In a bowl, mix Bean Infused Crispy Chilli Oil, lemon juice, garlic powder, salt, and pepper. Add prawns and let sit for 15 minutes to absorb the spicy flavour.
- Grill the prawns: Heat a grill or pan over medium-high heat. Cook prawns 2–3 minutes per side until pink and slightly charred.
- Build your spicy seafood salad: Toss mixed greens, avocado slices, cherry tomatoes, and red onion in a bowl.
- Top it off: Add the grilled prawns and toasted pine nuts over the greens.
- Final drizzle: Pour balsamic glaze and a touch more Bean Infused Crispy Chilli Oil for an extra spicy finish.
- Serve fresh and enjoy!
