Difficulty: Easy
As a seasoned home cook with years of perfecting fresh seafood salads, this prawn and avocado rice salad is a go-to for its vibrant flavors and simplicity. Cook the rice in boiling salted water for 20 minutes. Drain, rinse under cold water, and drain thoroughly.
Peel the prawns and halve if large. Peel and thinly slice the onions. Peel the avocados and dice into small pieces.
In a large salad bowl, whisk the olive oil, cider vinegar, mustard, Espelette pepper, salt, and pepper for the dressing—hold the herbs. Add rice, prawns, onions, and avocados. Mix well and chill until serving. Sprinkle with chopped herbs just before eating for maximum freshness.
