Prawn and Avocado Salad with Green Goddess Dressing

Quick to prepare, this luscious salad has a deliciously creamy dressing.


  • 500g peeled green prawns (leave tails on)
  • 1 crushed clove garlic
  • 1 finely chopped long red fresh chilli
  • 2cm peeled and grated fresh ginger
  • Juice of 2 limes plus finely grated zest
  • 3 avocados
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/3 cup fresh chopped mint leaves
  • 1/3 cup fresh chopped coriander leaves
  • 11/2tbs finely chopped fresh chives
  • 2tbs water
  • 450g papaya with seeds removed and cut into wedges
  • 60ml (1/4 cup) coconut milk
  • 2tsp honey
  • 1 iceberg lettuce cut into wedges
  • Chopped and toasted macadamia nuts to serve


  1. In a bowl, combine prawns, garlic, ginger, chilli, lime zest and 1tbs of oil. Season and set aside to marinate.
  2. Add mint, chives, coriander and 2 1/2tbs lime juice and 1 coarsely chopped avocado to a food processor and process until almost smooth. Add the water, 11/2tbs of remaining oil and coconut milk. Season and process until thoroughly combined and smooth.
  3. Cut the rest of the avocados into wedges and drizzle with lime juice to stop discolouration. Arrange lettuce, avocado and papaya on serving plate.
  4. Combine 1tbs of lime juice and the honey in a bowl. Heat the rest of the oil in a large non-stick frying pan over a medium-high heat and cook prawns for approximately 4 minutes or until they have changed colour and are cooked through. Transfer prawns to a plate and drizzle with lime mixture.
  5. Place the prawns on top of the salad and spoon over the green goddess dressing. Garnish with macadamias and season to taste. Enjoy!

Serves 4