Cold shrimp salads are the perfect accompaniment to spring meals. With prawns, fresh avocado, fresh dill, avocado, green onion and celery, it packs as much nutritional punch as it does deliciousness.
700g raw prawns deveined, in shell
2 sprigs of dill
1 bay leaf
2 tsp salt
Fresh cracked black pepper
About 2 litres water
1 ripe avocado
2 tsp lime juice
1/2 cup diced celery
1/3 cup chopped green onion
3 tbsp minced fresh dill
1/4 cup mayo
Bring water to boil and add 1/2 of the lime juice, bay leaf, dill sprigs, salt and pepper. Mix well and simmer for a few minutes.
Add prawns to the pot and cook until just done, this won’t take long. Strain water and let prawns cool in the strainer until cool enough to handle. Peel prawns and add them to a mixing bowl.
Cut, pit and peel avocado. Dice the avocado meat and add it to the bowl, along with diced celery, green onion, minced dill, lime juice and salt, mixing gently.
Add mayo and mix until all evenly coated. Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.