Prawns and avocado are a divine combination and it is incredibly easy to create delicious variations of this simple recipe. Start by sourcing the freshest, plumpest prawns you can get your hands on, find some gorgeous ripe avocados and then all you need to do is add your favourite dressing, marinade, sauce or mayonnaise.

Finish with some herbs and maybe some nuts and seeds and you have a pretty fabulous dish. In this version, I’ve added preserved lemon for a unique twist on guacamole that will have your guests or family thinking you spent hours in the kitchen.

• 16 king green prawns
• 3 tablespoons lemon-infused olive oil 1 tablespoon lemon juice
• 2 teaspoons dill chopped

Avocado Salad

• 2 avocados seeded, peeled and sliced
• ½ red capsicums roasted, seeded and finely chopped
• 1 vine-ripened tomatoes seeded and finely diced
• 1 long red chillies seeded and finely chopped
• ¼ red onions finely diced
• 1 tablespoon preserved lemons rind only, finely chopped
• 1 tablespoon coriander chopped
• 2 tablespoons lemon juice
• 4 tablespoons lemon-infused olive oil plus more for drizzling
• 2 tablespoons red capsicums minced
• 1 small handfull coriander
• 1 small handfull dill
• 200 g cultured sauerkraut to serve

• Cook the prawns in salted boiling water until pink and firm, 2 to 3minutes.
• Transfer to a bowl of ice-cold water and leave until the prawns are completely cold. Peel and devein, keeping the tails intact. In mixing bowl, combine the olive oil, lemon juice, and dill and season with sea salt and freshly cracked black pepper. Whisk to combine, then add the prawns and toss until well coated. Marinate for 5 minutes in the refrigerator.
• Meanwhile, make the avocado salad. Gently mix together the avocado, roasted capsicum, tomato, chilli, onion, preserved lemon, coriander, lemon juice, 2 tbsp of the lemon olive oil, and salt and pepper in a bowl.

• CALORIES: 462
• CARBS: 22g
• FATS: 27g
• PROTEIN: 33g

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