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Avocado, Prawn and Tomato Salad
Preparation time- 15 minutes
An interesting tangy dressing to liven up the classic avocado and prawn salad.
Nutritional Value per serving:
223Kcal; Carbohydrate 7g of which sugars 6g; Protein 13g; Fat 16g of which saturated fat 4g.
1 large just ripe avocado ½ unwaxed lemon 2 medium tomatoes 175 g/ 6 oz peeled, cooked prawns For the dressing:- ½ lime 1 tbsp fresh coriander leaves, finely chopped 125 g/ 4 ½ oz natural yoghurt 1 tsp caster sugar Salt and freshly ground black pepper Coriander leaves for garnish
- To make the dressing, grate the rind of the lime into a small bowl, setting a little aside for the garnish, then squeeze the juice into the bowl.
- Add the chopped coriander leaves to the bowl, then stir in the yoghurt, caster sugar, salt and black pepper. Beat well then set aside.
- Halve and stone the avocado, peel and slice the flesh and arrange on the serving plates. Squeeze some lemon juice over the slices to stop them from browning.
- Slice the tomatoes and arrange them and the prawns among the avocado. Spoon over the dressing and garnish with the reserved lime zest and coriander leaves.
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