Prawn and Avocado Salad with Creamy Orange Chive Dressing

Prawn and Avocado Salad with Creamy Orange Chive Dressing

Serves 6

This zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with California Pinot Grigio or Rosé.


2 tablespoons (30ml) extra virgin olive oil, divided

1 tablespoon (15ml) fresh lemon juice

¼ teaspoons (1.25ml) sea salt

¼ teaspoons (1.25ml) freshly ground black pepper

1 pound (450g) prawns (about 24), peeled and deveined

¼ cup (60ml) full fat plain yogurt

3 tablespoons (45ml) minced chives

2 tablespoons (30ml) mayonnaise

2 tablespoons (30ml) fresh orange juice

2 tablespoons (30ml) white wine vinegar

1 tablespoon (15ml) extra virgin olive oil

2 teaspoons (10ml) minced orange zest

2 teaspoons (10ml) minced lemon zest

½ teaspoon (2.5ml) granulated sugar

½ teaspoon (2.5ml) sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch (1.25cm) dice

2 large avocados, halved and pitted, flesh cut into ½ inch (1.25cm) dice

Freshly ground black pepper

1 lemon, cut into 6 wedges


In a large bowl, whisk 1 tablespoon (15ml) of the olive oil with the lemon juice, ¼ teaspoon (1.25ml) salt and ¼ teaspoon (1.25ml) pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon (15ml) olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon (2.5ml) salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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