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Picnic-Perfect Avocado, Prawn, and Cabbage Salad

Picnic-Perfect Avocado, Prawn, and Cabbage Salad

In a medium skillet set over medium-high heat, add the oil and garlic, and fry until golden and crispy. Remove the garlic from the oil with a slotted spoon and set aside.

In the same hot oil, stir-fry the prawns with the roasted cashew nuts for 2-3 minutes, until the prawns are just pink. Add the prawns to the garlic, spoon over 2 tablespoons of the dressing, and set aside to cool.

Peel, stone, and dice the avocado, and toss it together with the cabbage, mango, mint, cilantro, scallions, and prawn mixture. Serve immediately with the remaining dressing handed around in a separate bowl.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.


Recipe Summary

  • 2 avocados, halved with pits removed
  • ½ lemon, zested
  • ½ lemon, zested and juiced
  • ½ teaspoon white sugar
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 ½ tablespoons olive oil
  • ½ teaspoon chopped garlic
  • ½ pound peeled and deveined prawns
  • 1 teaspoon salt
  • 1 pinch ground black pepper, to taste

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.

Heat the olive oil in a skillet over medium-low heat cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.