Grapefruit, CA Avocado, & Prawn Salad

¡Feliz Cinco de Mayo! Celebrate Mexican history and heritage with authentic flavors and delicious dishes from Oliver’s, and make this Cinco de Mayo the best one yet. There’s so much more to avocados than just guacamole and bean dip! These creamy, green gems are the perfect foil for bright citrus and spice in this delectable seared prawn salad. Serve it as a light, one-and-done Cinco de Mayo dinner, or try it as a hearty side salad.


  • Serves: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes


  • 1 lb. Raw Prawns, peeled & deveined
  • 2 ripe California Avocados, halved/pits removed & sliced
  • 1 Pink or Red Grapefruit, segmented
  • 3/4 lb. Fresh Watercress or Baby Arugula, washed & dried
  • 2 tbsp. Vegetable Oil
  • 1/4 c. Fresh Lime Juice
  • 1 c. Fresh Cilantro, packed
  • 1 Jalapeno Pepper, ribs/seeds removed
  • 3 Garlic Cloves, peeled & smashed
  • 2 tbsp. Honey
  • 1 c. Olive Oil
  • Salt & Black Pepper, to taste


  1. Combine lime juice, honey, cilantro, jalapeno, and garlic in food processor, and process on high until a rough paste forms. Scrape down the sides of the food processor, then return to high speed and slowly stream in olive oil. When fully emulsified and smooth, transfer dressing to a non-reactive bowl and season to taste with salt and black pepper. Set aside until needed.

  2. To prepare the shrimp, pat dry with a paper towel, then season liberally with salt and pepper. Heat a large frying pan until hot, then add vegetable oil; when oil is hot, add shrimp in batches. Cook until shrimp are firm and opaque, about 2 to 3 minutes on each side, then remove and cool slightly.

  3. To assemble salad, arrange a bed of greens in a large salad bowl and top with segmented grapefruit wedges. Scoop avocado slices out of skins and arrange overtop, then add shrimp. Toss with salad dressing just before serving.

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