Serve this fresh salad as a starter or part of the main event. The remainder of the aioli will be devoured. This is perfect for non-meat eaters. You could add some crusty bread on the side.
Ingredients
Lime Aioli — Makes 1½ cups
3 | egg yolks |
1 tsp | dijon mustard |
1 clove | garlic, crushed |
1 tsp | lime zest |
400ml | flavourless oil |
¼ cup | lime juice |
Salad
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2 cups | rice noodles |
2 ripe | avocados, quartered |
400g | large prawns, cooked |
1 | pawpaw peeled, sliced thickly |
½ cup | mixed herbs (dill, mint, parsley) |
1 | lime, cut in wedges |
Salt and pepper | to taste |
½ cup | lime aioli (see directions below) |
½ tsp | sesame oil |
½ tsp | fish sauce |
Directions
- First make the aioli. Place the yolks, mustard, garlic and zest in a blenderand very slowly drizzle in the oil until you have used it all. Add the lime juice. If it's too thick, add a little hot water, a teaspoon at a time.
- Place the noodles, avocados, prawns, pawpaw and herbs on a large platter, then squeeze over half the lime, salt and pepper. Combine the aioli with the sesame oil and fish sauce, then dollop on the top.