Deliciously Sweet with A Shot of Zing, Prawn And Avocado Salad With Golden Kiwi Is A Perfect Meal For One, Two Or Ten! The Honey Sweetness of Golden Kiwi Paired with Fresh Prawns, Buttery Avocados Tossed Together with Tangy Red Shallot Vinaigrette Creates Contrast but A Delectable Balance.
Keyword: Easy, Light Sides, No Cook, Spring Salad, Summer Salad
Peel and cut golden kiwi fruit into rounds. Then cut round slices in half.
Cut avocado in half with skin on and remove pit using teaspoon. Peel skin off and place avocado cut side down. Then cut into cubes, place in a small bowl and squeeze lemon juice to stop the avocado from going brown.
Wash and rinse radishes well. Trim the stalks and then thinly slice from top to bottom.
Wash coriander leaves well and roughly chop.
Peel red shallot and chop finely.
Then mix all ingredients extra virgin olive oil, red wine vinegar and red shallots in a small bowl or shake well in a jar.
Add salt and pepper to taste.
In a large mixing bowl, place prawns, golden kiwi fruit, radish, avocado and half coriander together. Add red shallot vinaigrette and mix together.
Scoop dressed salad into a large serving bowl.
Scatter remaining coriander to serve.
Pre-cooked prawns were used in this recipe. You can use raw prawns instead (shelled or de-shelled). Cook them in boiling water for at least 3-4 minutes depending on size. You can tell they are cooked when flesh turns opaque. Remove from hot water and run under cold water for 20 seconds to stop them for further cooking.
You can substitute golden kiwi for green kiwi if not in season. Try to find more ripe green kiwis as they are more tart in flavour.
For entertaining, I would cut and prepare all ingredients earlier and then scatter coriander leaves and dress it at the time of serving.