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.
Lime Aioli — Makes 1½ cups
|1 tsp||dijon mustard|
|1 clove||garlic, crushed|
|1 tsp||lime zest|
|¼ cup||lime juice|
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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|
- 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.