Grilled prawn salad with tomatoes and avocado aioli

By emtoothfxr

Ingredients

• • 8 large fresh prawns, peeled and deveined
• • 2 teaspoons extra-virgin olive oil
• • 1⁄2 teaspoon crushed garlic
• • 4 slices (2 ounces) lean turkey bacon
• • 4 cups mixed salad greens
• • 2 Roma tomatoes, sliced lengthwise
• Avocado aioli
• • 1 medium very ripe avocado
• • 1⁄3 cup plain, fat-free Greek-style yogurt
• • 1 tablespoon chopped basil
• • 2 teaspoons minced garlic
• • 1 teaspoon fresh lemon juice
• • 1⁄2 teaspoon salt
• • 1⁄4 teaspoon ground black pepper

Preparation

Step 1

For avocado aioli: Combine the avocado, yogurt, basil, garlic, lemon juice, salt, and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.

For salad: 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.