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Tuesday, 25 August 2015

Prawn and Avocado Salad


Serves 2


150g Bag of mixed salad leaves
1 Ripe avocado
Juice of half a lime. (reserve the other half  to serve)
1/4 Cucumber
1 Teaspoon olive oil
1/2 Clove garlic, crushed
1 Teaspoon chilli powder
200/300g Cooked prawns
10g Coriander leaves, chopped

To Serve
Drizzle olive oil
Crusty bread
Lime wedges


1. Scatter salad leaves between two plates. Peel and slice the avocado and mix with the lime juice in a bowl.
2.Thinly slice the cucumber using a vegetable peeler. Scatter the cucumber and avocado on top of the leaves.
3. Heat the olive oil in a pan, add the garlic and chilli flakes, soften for a minute or two. Turn up the heat and warm the prawns through for a couple of minutes.
4. Scatter the prawns over the salad, drizzle a little olive oil and sprinkle on the coriander.
5. Serve with lime wedges and crusty bread. I use par-baked sourdough bread cooked to the instructions served warm.

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