It’s avocado season and we have a big bag of prawns in the freezer. This is one of two prawn and avocado salads we’ve tried in the last few days. The seasoned pistachios make this one a bit special. We loved it.
Avocado and prawn salad (Insalata di avocado e gamberetti)
- 50g pistachio nuts, shelled and chopped
- 2 avocados
- juice of a lemon
- 200g cooked peeled prawns
- olive oil
- salt and white pepper
Mix the pistachios with a pinch of pepper in a bowl.
Peel, half and stone the avocados. Slice them thinly and drizzle with the lemon juice.
Put the avocado in a salad bowl, add the prawns and stir gently.
Sprinkle the pistachios over, season lightly with salt, drizzle with oil and serve.
Wine Suggestion: Try a dry Gasgogny rose (ours was Domaine de Pellehaut from Mitchell & Son on offer for €7.95. Bargain!)
(Original recipe from ‘Recipes from an Italian Summer’ published by Phaidon)
Jono & Jules do food & wine 
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