Name: Prawn Cobb Salad and Fresh Lemon-Chive Salad Dressing
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Ingredients: 1 ½ lbs prawns, peeled and deveined; 1 tbsp avocado oil; 4 boiled eggs; 6 cooked bacon, diced; 1 cup corn kernels; 1 large avocado, diced; ½ cup crumbed feta cheese; 6 cups chopped cos lettuce⠀; ⅓ cup plain Greek yogurt; ½ fresh lemon, juiced; 1 fresh garlic clove; 4 fresh chives; salt and freshly ground pepper, to taste⠀

Salad

1 ½ lbs prawns, peeled and deveined

1 tbsp avocado oil

4 boiled eggs cooked and peeled

6 cooked bacon, diced

1 cup corn kernelseither fresh or frozen - thawed

1 large avocado, diced

½ cup crumbed feta cheese

6 cups chopped cos lettuce⠀

Dressing

⅓ cup plain Greek yogurt

½ fresh lemon, juiced

1 fresh garlic clove

4 fresh chives

salt and freshly ground pepper, to taste⠀

In a blender or food processor, pulse all Salad Dressing ingredients until creamy. ⠀

Adjust seasonings to your liking.⠀

Cover, and refrigerate until ready to use.⠀

Heat 1 tbsp of oil in a large saucepan over med-high heat; add the prawns and cook for about 4-5 minutes or until pink and just cooked through.

Season with sea salt and freshly ground black pepper, then set aside.⠀

Arrange all salad ingredients on a platter or a large salad bowl nicely as shown, and when ready to serve, drizzle with dressing and gently toss to combine.⠀

Annabelle's tip

Try to pour the dressing over the avocado to prevent it going brown.