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Grilled Prawn Salad with Tomatoes & Avocado Aioli



  • 8 ea. large, fresh prawns, peeled & deveined
  • 2 extra virgin olive oil
  • 1/2 garlic, crushed
  • 4 ea. sliced lean turkey bacon (about 2 oz.)
  • 4 mixed salad greens
  • 2 ea. roma tomatoes, sliced lengthwise
  • 4 T. Avocados From Mexico
Text Me Ingredients


  1. Season the prawns with the oil and garlic. Cover and refrigerate for at least 1 hour.
  2. Heat a grill or nonstick skillet to medium-high. Cook the bacon until crisp. Drain on a paper towel.
  3. Grill or sauté the prawns for about 1 minute on each side, until pink. Drain on a paper towel until cool enough to handle and cut in half lengthwise.
  4. Layer the greens with the prawns, bacon, and sliced tomatoes.
  5. Top each salad with a 2 tablespoon dollop of avocado aioli.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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