Season the prawns with the oil and garlic. Cover and refrigerate for at least 1 hour.
Heat a grill or nonstick skillet to medium-high. Cook the bacon until crisp. Drain on a paper towel.
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.
Layer the greens with the prawns, bacon, and sliced tomatoes.
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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