Louisa's Salad

Easy, surprising, delightful salad, served as a first course or as a side dish, it combines the tendresse of the warm avocado with the firm flesh of the prawns flavoured by the subtle touch of spinach aroma. 

For four
Ingredients :

2 avocados cut in half then in double half again and again…
500 g of fresh English spinach
12 unpeeled prawns (from sustainable source)
2 garlic cloves peeled and crushed
Salt and pepper
A little bit of butter X 3 

Method

1. Heat a frypan over medium heat.
2. Add a little bit of butter.
3. Wash the fresh prawns in running water twice then dry them with a paper towel.
4. Add the fresh prawns in the frypan and let them cook until brown on both side, don’t overcook! it should be fine after 3-4 minutes on each side.
5. Set aside.
6. On the same frypan add a little bit of butter.
7. Add the washed fresh spinach at once even if it looks like it is overloading the pan, turn it, then turn it until tender (it will reduce very quickly) ​It should be fine after 3-4 minutes.
8. Set aside.
9. On the same frypan add a little bit of butter.
10. Add the sliced avocados with the skin, on the flesh side.
11. Turn them regularly, until a nice leaf color autumn veil them.
12. Once it is done, add the reserved cooked spinach and the reserved cooked prawns in the same frypan.
13. Lower the heat to a minimum in order to keep them warm until you serve.
14. Salt and pepper should be added at that stage according to your taste.

It is a nice easy first course which will surprise your guests as it not that often that avocados are served, braised and warm, and it is a delight !

You can serve it as a side dish or warm first course or as a main, maybe add a simple puree or add more prawns.