Prawn and Avocado Salad with Creamy Orange Chive Dressing | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon fresh lemon juice
• ¼ teaspoons sea salt
• ¼ teaspoons freshly ground black pepper
• 1 pound prawns (about 24), peeled and deveined
• ¼ cup full fat plain yogurt
• 3 tablespoons minced chives
• 2 tablespoons mayonnaise
• 2 tablespoons fresh orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons minced orange zest
• 2 teaspoons minced lemon zest
• ½ teaspoon granulated sugar
• ½ teaspoon sea salt
• 6 handfuls mixed lettuce greens
• 3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice
• 2 large avocados, halved and pitted, flesh cut into ½ inch dice
• Freshly ground black pepper
• 1 lemon, cut into 6 wedges