Prawn and Avocado Salad -Tryn Inspired

RECIPE

Recreate these vibrant, coastal flavors of Steenberg’s iconic Tryn, Cape Town restaurant. This salad balances the sweetness of prawns and citrus with the savory depth of a chili-ponzu vinaigrette and creamy avocado.

Prep time: 20 min | Cook time: 10 min | Servings: 2

Ingredients

Main Component

• 300g (10.5 oz) Large prawns, peeled and deveined.

• 1 medium Avocado, sliced into wedges.

• 100g (3.5 oz) Mixed baby greens and shredded red cabbage.

• 4-5 Radishes, thinly sliced.

• 1 Orange, segmented.

• 15g (0.5 oz) Fresh coriander (cilantro) leaves.

Chili-Ponzu Vinaigrette

• 45ml (3 tbsp) Ponzu sauce.

• 15ml (1 tbsp) Neutral oil (like grapeseed).

• 5ml (1 tsp) Sesame oil.

• 5g (1 tsp) Red chili, finely minced.

• 10ml (2 tsp) Fresh lime juice.

Garnish

• 5g (1 tsp) Toasted black and white sesame seeds.

• 1 Lime wedge.

• 5g (1 tsp) Microgreens or radish sprouts.

Instructions

1. Whisk 45ml (3 tbsp) ponzu, 15ml (1 tbsp) oil, 5ml (1 tsp) sesame oil, chili, and 10ml (2 tsp) lime juice until emulsified.

2. Sauté 300g (10.5 oz) prawns in a hot pan with a splash of oil for 2 minutes per side until pink.

3. Toss 100g (3.5 oz) greens and cabbage with 4 sliced radishes and half the vinaigrette in a large bowl.

4. Divide the dressed greens between two plates and top with avocado slices and orange segments.

5. Place the warm prawns over the salad and drizzle with the remaining vinaigrette.

6. Garnish with 15g (0.5 oz) coriander, 5g (1 tsp) sesame seeds, microgreens, and a lime wedge.

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