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Prawn and Avocado Antipasto

  • Yield: 8 servings
  • Prep Time: 20 minutes
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  • 1 Egg yolk, at room temperature
  • 3 1/2 tbsp sunflower oil
  • 1 tbsp Dijon mustard
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 Ripe avocados, sliced
  • 12 oz Precooked prawns, peeled and deveined


  1. Combine egg yolk, 1 tsp sunflower oil and Dijon mustard in a bowl; whisk until smooth.
  2. Pour in remaining oil gradually, continuing to whisk, until sauce is smooth. Season with salt and pepper to taste.
  3. Arrange avocado slices in the center of a serving platter. Scatter prawns around the avocados.
  4. Pour sauce over platter right before serving.


Recipe adapted from