This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé.
2 tablespoons (30ml) extra virgin olive oil, divided
1 tablespoon (15ml) fresh lemon juice
¼ teaspoons (1.25ml) sea salt
¼ teaspoons (1.25ml) freshly ground black pepper
1 pound (450g) prawns (about 24), peeled and deveined
¼ cup (60ml) full fat plain yogurt
3 tablespoons (45ml) minced chives
2 tablespoons (30ml) mayonnaise
2 tablespoons (30ml) fresh orange juice
2 tablespoons (30ml) white wine vinegar
1 tablespoon (15ml) extra virgin olive oil
2 teaspoons (10ml) minced orange zest
2 teaspoons (10ml) minced lemon zest
½ teaspoon (2.5ml) granulated sugar
½ teaspoon (2.5ml) sea salt
6 handfuls mixed lettuce greens
3 navel oranges, peel and pith removed with a knife, cut into ½-inch (1.25cm) dice
2 large avocados, halved and pitted, flesh cut into ½ inch (1.25cm) dice
Freshly ground black pepper
1 lemon, cut into 6 wedges
In a large bowl, whisk 1 tablespoon (15ml) of the olive oil with the lemon juice, ¼ teaspoon (1.25ml) salt and ¼ teaspoon (1.25ml) pepper. Add the prawns and mix well.
Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.
Remove the prawns from pan and set them aside to cool.
In a medium bowl, whisk the remaining 1 tablespoon (15ml) olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon (2.5ml) salt.
To serve, place a handful of mixed greens on each plate.
Top each serving with diced orange and avocado pieces, and prawns.
Drizzle each salad with dressing.
Season with pepper and garnish with a lemon wedge.