Prawn & Avocado salad
Prawn & Avocado salad – serves 4
- 450 g sweet potato, peeled and cut into small pieces
olive oil, cooking spray
1 large iceberg lettuce, washed and sliced
50 g rocket leaves, washed
150 g snow peas, washed and trimmed
1 kg cooked king prawns, peeled, deveined and tails left intact
1 large ripe avocado, chopped
50 g snow pea sprouts, washed
cracked black pepper, to serveDressing
2 tablespoons lime juice
2 tablespoons fresh dill, chopped
2 tablespoons tomato sauce, reduced salt
2 tablespoons rice wine vinegar
2 tablespoons natural yoghurt, reduced fat- 1. Preheat oven to 200°C.
2. Put the sweet potato in a large baking dish, spray lightly with olive oil spray and cook for 20 minutes or until soft.
3. Put the lettuce rounds onto individual plates. Top with rocket and snow pea sprouts.
4. Steam or blanch the snow peas until just tender, rinse under cold water and drain well.
5. Arrange snow peas and sweet potato on top of the greens, then top with prawns and chopped avocado.
6. To make the dressing – Put the lime juice, dill, tomato sauce, rice wine vinegar and yoghurt in a bowl and whisk to combine. The dressing should be pouring consistency. If it is too thick add 1-2 tablespoons cold water.
7. Drizzle the dressing over the salad and garnish with a few extra snow pea sprouts and cracked black pepper. This salad looks great served on a large platter if you are entertaining. - Notes: To devein prawns, remove shells and make an incision down back of each prawn. Remove dark intestinal track, rinse prawns under cold water and drain.
To blanch snow peas, plunge them into boiling water for 1 minute, remove and cool in iced water. Drain and use.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
- 1. Preheat oven to 200°C.
From betterhealth.vic.gov.au