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
| 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.