Elevate this summer prawn salad with an aromatic cilantro chimichurri sauce. Perfect for those balmy alfresco dining afternoons when your family and friends are over for a BBQ!
Add the cilantro, flat leaf parsley, olive oil, garlic, shallot, jalapeno, oregano, red wine vinegar and salt into a food processor.
Blitz until completely pureed into a sauce.
Salad
Cut 3 green tomatoes into medium-sized cubes. Cut the 4th green tomato into 6-8 wedges.
Cut the avocado in half. Discard the skin and the pit. Dice half the avocado into medium-sized cubes. Slice the other half thinly and gently fan it out.
Peel the cucumber. Dice into medium-sized cubes without the seeds.
Coat the prawn (shrimp) cutlets with ¾ of the chimichurri sauce. Bring a fry pan to medium heat and add 1 tbsp of avocado oil. Pan fry for 2 minutes on each side.
Assembly
In a medium-sized mixing bowl, add the diced green tomatoes, avocado and cucumber. Mix gently and place the mixture on one side of the serving platter.
Place the cooked prawns (shrimp) on the other side of the plate.
Place the wedges of green tomatoes around the plate.
Place the avocado fan on top of the salad.
Drizzle some of the cilantro chimichurri sauce on top or serve in a small bowl on the side in case anyone wants more.
Season with salt and pepper to taste.
Serve immediately.
Video
Notes
If you’re unable to get prawn cutlets or perhaps are too expensive, you can buy them as is. Remove the head and be sure to devein the prawns and that they are cleaned thoroughly.
If you’re unable to find green tomatoes, any tomato will do.
½ jalapeno is quite spicy. Adjust accordingly to suit your taste buds. You can even omit it if you’re not a fan of spicy food.
This cilantro chimichurri sauce can be used for anything, especially on chicken and steaks.