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How to make Prawn & avocado salad with lime aioli

Yield = 10
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 10 x 5mm-thick slices crusty bread
  • 1 tablespoon olive oil
  • 10 slices pancetta (see note)
  • 2 baby cos lettuces, leaves separated
  • 2 avocados, halved, stones removed, peeled, thinly sliced
  • 2kg cooked prawns, peeled leaving tails intact, deveined

Lime aioli

  • 2 egg yolks
  • 2 garlic cloves, finely chopped
  • 1 teaspoon Dijon mustard
  • 250ml (1 cup) olive oil
  • 2 teaspoons finely grated lime rind
  • 2 tablespoons fresh lime juice

Method

  • Step 1 To make the lime aioli, place the egg yolks, garlic and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lime rind and lime juice and process until well combined. Season with salt and pepper.
  • Step 2 Preheat grill on high. Place the bread, in a single layer, on a baking tray. Drizzle over the oil. Cook under grill for 2 minutes each side or until lightly toasted. Transfer to a plate.
  • Step 3 Place the pancetta, in a single layer, on the tray. Cook under grill for 5 minutes or until crisp.
  • Step 4 Divide the bread and lettuce among serving plates. Top with the pancetta, avocado and prawns. Top with the lime aioli and season with pepper to serve.