Prawn and Avocado Salad
Salads can be served as meals too. They just need to be well balanced with more food groups and topped up on protein. Make it your own if you wish,
Some of the alternates are diced cucumbers, pomelo or grapefruit, dates and figs. It is simply an artists canvas, ready to be painted with your palate of foods.
Serves 8 persons
Salads can be served as meals too. They just need to be well balanced with more food groups and topped up on protein. Make it your own if you wish,
Some of the alternates are diced cucumbers, pomelo or grapefruit, dates and figs. It is simply an artists canvas, ready to be painted with your palate of foods.
Serves 8 persons
ingredients
1 kg/2.2 lb of prawns
3 tbsp olive oil
3 tsp salted butter
salt
paprika
1 lime
1 tsp balsamic vinegar
1/2 cup ketchup
1/2 cup miracle whip or mayonnaise
zest of the 1 lime
handful of fresh chopped corriander leaves
juice of half a lemon
2 cups choice of lettuce and greens
3 ripe avocadoes
1/2 cup pickled artichoke pieces
1 large roasted red peppers chopped
In a fry pan add a little olive oil and butter to pan-fry the prawns in 3 batches, sprinkling it each time, lightly with salt, paprika and then finally lime juice. Remove it into a bowl. Once all the prawns are cooked, drizzle it with balsamic vinegar. Toss well.
3 tsp salted butter
salt
paprika
1 lime
1 tsp balsamic vinegar
1/2 cup ketchup
1/2 cup miracle whip or mayonnaise
zest of the 1 lime
handful of fresh chopped corriander leaves
juice of half a lemon
2 cups choice of lettuce and greens
3 ripe avocadoes
1/2 cup pickled artichoke pieces
1 large roasted red peppers chopped
In a fry pan add a little olive oil and butter to pan-fry the prawns in 3 batches, sprinkling it each time, lightly with salt, paprika and then finally lime juice. Remove it into a bowl. Once all the prawns are cooked, drizzle it with balsamic vinegar. Toss well.
Keep
aside.
In
a bowl mix the dressing
4-6
ozs ketchup
4-6
ozs miracle whip or mayonnaise
Fresh
lime zest from 1 lime
A
generous handful of chopped fresh coriander
Lemon
juice to taste
Mix
the prawns into the dressing.
Now
cut 3 ripe avocados into chunks, lightly salt and drizzle each one with the juice from the other half of the lemon.
Mix
this very gently into the dressing mixture.
On
a platter arrange the lettuce leaves
Cover
with the prawn and avocado mixture, dress it with the artichokes and red peppers.
Sprinkle it lightly with paprika to finish.
Serve immediately.
Sprinkle it lightly with paprika to finish.
Serve immediately.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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