Prawn and Avocado Cocktails with Aioli

Serves 6
Preparation time 20 minutes plus refrigeration time


Tick off the ingredients as you buy them

  • 1 Avocado, diced
  • 1 teaspoon Moro White Wine Vinegar
  • 2 tablespoons Snipped chives
  • 500g Cooked peeled cocktail prawns
  • 2 teaspoons Moro Primero Extra Virgin Olive Oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 cups Shredded iceberg lettuce
  • 1 cup Aioli

Combine avocado, Moro White Wine Vinegar and 1 tablespoon chives together. Gently mix in prawns and Moro Primero Extra Virgin Olive Oil. Season to taste. Divide the lettuce evenly between 6 serving cups. Top with half the prawn mixture and dollop with aioli. Top with remaining prawns, dollop with aioli and sprinkle with remaining chives and pepper.


3 egg yolks
1 clove garlic, crushed
2 tablespoons Moro White Wine Vinegar
¾ cup Moro Primero Extra Virgin Olive Oil
½ teaspoon sea salt
1 teaspoon sugar

Blend yolks, garlic and Moro White Wine Vinegar together in a food processor. Gradually blend in Moro Primero Extra Virgin Olive Oil in a steady stream. Season with salt and sugar and refrigerate until thickened.