Prawn and avocado salad
This prawn and avocado salad recipe is so fresh and vibrant that I leave the table feeling like a new plant reaching up towards thespring sunlight in spring. I sometimes have this for late brunch, which sounds a bit weird I know but makes me happy. You need plenty of fresh herbs and lots of dressing and seasoning, as with all salads.
- Prep: 5 mins
- Cook: NA
- Servings: 1
Ingredients
- Couple of handfuls of chopped lettuce or mixed leaves
- a handful of fresh herbs; I used basil, mint and oregano
- half a pepper, sliced thinly
- 2in of cucumber, chopped
- a few large stuffed green olives
- a hass avocado, skinned and sliced
- 2-3 spears of blanched Tenderstem broccoli
- a quarter of a small red onion, thinly sliced (optional)
- a handful of cooked prawns
- a good glug of extra virgin olive oil
- a tablespoon of white balsamic or white wine vinegar
- sea salt to taste
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Toss all the salad/veg ingredients, except the avocado, in a large bowl with the oil, vinegar and salt. Test for flavour and add a bit more oil, vinegar or salt if needed. Now lay the slices of avocado on top and tuck some in in various places. To finish, s scatter the prawns over the top.
Nutrition Info
Prawns
Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.
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Portion Guidelines
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