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Avocado, pancetta and prawn salad

This spiced avocado, pancetta and prawn salad is one of my favourite recipes because it’s so easy to make, yet it’s perfect for a celebrity lunch es all year round ( Anniversaries, Valentine’s Day, Mother’s Day etc) or it fits well as a starter in a festive menu (during Christmas or Easter). I also serve it often on New Year’s Eve  and at other parties during the year. At Easter I add some boiled eggs -  at Christmas I scatter some chopped nuts over the salad, on Valentine’s day some pomegranate seeds jazz it up. It’s gluten-free and dairy-free too.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g raw prawns cleaned
  • 1 red chilli
  • 2 cloves of garlic
  • 1 lemon
  • 150 g mixed salad leaves
  • 2 avocados
  • 2 Tbsp olive oil
  • 12 slices of pancetta

Method
 

  1. Deseed, then finely chop the chilli. Chop the garlic and zest & juice the lemon.
  2. In a mixing bowl, combine the lemon zest & juice, garlic and chilli with the prawns, then season with salt and pepper. Marinate for 30 minutes in the refrigerator.
  3. Put the pancetta slices on a baking sheet and grill them until crispy. Let them cool and break them into small pieces.
  4. Arrange the salad leaves on 6 plates or on one large serving plate.
  5. Peel the avocados, cut them into thin slices, then squeeze some lemon juice over them to prevent browning. Arrange them on top of the lettuce.
  6. Heat half of the oil in a frying pan. Drain the prawns and set aside the marinade.
  7. Fry the prawns on both sides for 2-3 minutes until they just have turned pink.
  8. Place the prawns on top of the salad.
  9. Reduce the marinade in the remaining oil for a couple of minutes, then drizzle it over the salad.
  10. Finally, scatter the pancetta pieces all over the prawns and you’re ready to serve.