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 
I’m going to make this salad as a starter for a meal I’m making, for my son when he comes over from Australia on 13th of July! I’ll let you know if we like it, but I’m sure we will! Thanks again! Love Avril X
Hi Avril. Thanks for your message. Enjoy your son’s visit and we hope he likes the salad! Best wishes, Jono & Jules.