Chef note
Keep the flavours clear, the plating disciplined, and the final dish grounded in Chef Stone's Pan-African point of view.
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Light plate
Coastal Avocado & Prawn Salad with a Hint of Cayenne
Salads & Light PlatesLight plateServes 411 ingredients6 steps
Ingredients
2 ripe avocados, peeled, pitted, and sliced
6 large lettuce leaves, washed and dried
300g cooked and shelled large prawns
50g roasted cashew nuts, roughly chopped
Fresh parsley, finely chopped, for garnish
Sea salt and freshly ground black pepper to taste
**For the Dressing:**
1 cup high-quality mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon tomato sauce
1/4 teaspoon cayenne pepper
Method
1
Gently season the avocado slices with a pinch of salt and freshly ground black pepper.
2
Arrange the crisp lettuce leaves on a chilled serving platter or individual plates.
3
Artfully arrange the seasoned avocado and cooked prawns over the bed of lettuce.
4
In a small bowl, whisk together the mayonnaise, lemon juice, tomato sauce, and cayenne pepper until smooth.
5
Drizzle the dressing generously over the prawns and avocado.
6
Garnish with chopped parsley and roasted cashews just before serving.
Plating direction
Serve in a chilled, wide-brimmed bowl. Create a vibrant base with the lettuce, then build height by layering the avocado and prawns. Delicately spoon the dressing over the top, allowing it to pool slightly at the bottom. Finish with a sprinkle of fresh parsley and a scattering of chopped cashews for textural contrast.
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