PRAWN AND AVOCADO SALAD WITH CHILLI AND LIME DRESSING
by Kim Baram | January 6, 2016
This is a great salad recipe which is just perfect for summer as well as being easy and quick to make, plus healthy for you so I know you'll love it. Enjoy!
12 large cooked prawns; 1 avocado; 2 iceberg lettuce cups; 1/2 grated carrot; 1/2 grated beetroot (optional); 1/4 spanish red onion sliced; 1/2 green capsicum sliced; alfalfa sprouts.
Dressing: 1 tablespoon lime juice; 1 teaspoon clear honey; 1/2 red chilli deseeded and finely chopped; 1/2 teaspoon wholegrain seeded mustard; 1/2 tablespoon extra virgin olive oil; 2 lemon or lime wedges. Serves 2.
Peel the prawns leaving the tails intact, rinse then pat dry. Put all the dressing ingredients into a small bowl and mix together.
Peel and stone the avocados, make thick slices, then put in a large bowl with half the dressing. Toss everything together lightly.
Lay the lettuce cups on plates, then spoon the avocado and salad mix onto the lettuce cups with the prawns on top. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.
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