Tuesday, 21 February 2017

Prawn and Avocado Salad

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, pomello or grapefruit, dates and figs. It is simply an artists canvas, ready to be painted with your palate of foods.

Serves 8 persons


1 kg/2.2 lb of prawns
3 tbsp olive oil
3 tsp salted butter
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 mayonnise
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.

Tryanother amazing salads and other foods from my Moroccan e-book 

Niloufer's Kitchen : Moroccan Cuisine

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