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Prawn, potato and avocado salad

Posted in Food & Entertaining, and Uncategorized

My sister is mystified by my (very American) embrace of Valentine’s Day, a holiday nobody pays attention to in Italy. In truth, my version mostly entails an exchange of cards and a collaborative meal, but this year, because she is here with her boyfriend, I thought we would use the occasion for a bit of fun.

After leaving them browsing inside vintage stores on La Brea, I ran home and made a Sacher torte. I set the table with the good china, silver and crystal. Happy tulips smiled down on the setting and handmade chocolates from my favorite chocolatier surprised the diners.

My sister’s boyfriend, Giovanni, is a very good cook, especially where seafood is concerned, so I drove him to Santa Monica Seafood to pick whatever took his fancy. We came home with a giant Alaskan crab and some tiger prawns. The crab was nobly sacrificed for some linguine with cherry tomatoes and the prawns put to shine in a simple appetizer of steamed potatoes and avocado that I tasted in Rome and wished to have again.

It is such a simple yet elegant recipe and can also be made with regular shrimp, if prawns are not available. It’s light enough to leave room for more courses and a nice alternative to the usual salad or soup.

RECIPE Yields 4 servings

20 prawns
4 Yukon Gold potatoes, peeled and cut into small cubes
2 ripe avocados, cut into cubes

1/2 red onion, thinly sliced

1 C cherry tomatoes, cut in half

olive oil

2 ts mustard

Juice of half a lemon

Salt and pepper

  • Bring a pot of salted water to boil and add the potatoes. When they are nearly cooked, add the prawns or shrimp.  Drain and keep a couple of tablespoons of the cooking water. Set aside.
  • Put all the ingredients in a serving bowl.
  • In a small bowl mix olive oil, lemon juice, salt and pepper. Separately, dilute the mustard with a bit of the cooking water until creamy, then emulsify it in the oil/lemon dressing.
  • Dress the salad and serve.

 

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10 Comments

  1. Proprio bella oltre che buona!

    February 17, 2017
    |Reply
    • camparigirl
      camparigirl

      Grazie!

      February 17, 2017
      |Reply
  2. Can’t wait to do it and taste it! I love avocado salads!

    February 16, 2017
    |Reply
    • camparigirl
      camparigirl

      Let me know if you make it.

      February 17, 2017
      |Reply
  3. Lovely. I might leave the potatoes out. I agree with your sister, we do not celebrate Valentine’s Day. It is a good excuse to open some champagne though?

    February 16, 2017
    |Reply
    • camparigirl
      camparigirl

      I forgot to mention that was the drinking accompaniment (and a Campari for me).

      February 17, 2017
      |Reply
  4. Agree with your sister on V day.
    Nice idea to add potatoes to the usual mix of prawns and avocado.

    February 16, 2017
    |Reply
    • camparigirl
      camparigirl

      I always try to add some starch to the meal which is not bread – trying to stay away from bread….

      February 17, 2017
      |Reply
  5. Love the way you ‘ran home and made a Sacher torte’, something that would take me half a day to do properly!
    The salad recipe looks so fresh and light, will try it on Saturday when we have friends for supper. Prawns and avo – a marriage made in heaven.

    February 16, 2017
    |Reply
    • camparigirl
      camparigirl

      It does sound a bit smug, doesn’t it? It came out perfectly but it does take a little bit of time.

      February 17, 2017
      |Reply

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