Chilli and Lime Prawn and Avocado Salad
This Chilli and Lime Prawn and Avocado Salad is a tasty lunch or light dinner that proved that salads don't have to be boring.
Servings: 2 people
Calories: 340kcal
Ingredients
- 240 g of Mixed lettuce leaves
- 180 g of King prawns
- 0.5 teaspoon of Olive oil
- 1 teaspoon of Red chilli flakes
- 1 Lime juice only
- 10 g of Fresh coriander (cilantro) finely chopped
- 2 Garlic clove crushed
- 1 Avocado sliced
- 0.25 Cucumber sliced
- 0.5 Red onion small; thinly sliced
- 100 ml of Lemon vinaigrette
Instructions
- Mix 180 g of King prawns with 0.5 tsp of Olive oil, 10 g of Fresh coriander (cilantro), 2 Garlic clove, juice of 1 Lime and 1 tsp of Red chilli flakes. Add to a hot pan and fry for 2 minutes.
- Make 100 ml of Lemon vinaigrette and dress 240 g of Mixed lettuce leaves. Transfer to a serving bowl.
- Top the lettuce with 0.25 Cucumber, 1 Avocado, 0.5 Red onion and the cooked prawns.
Notes
- To store unused halves of avocado, wrap it tightly with plastic wrap and place in fridge - it will be good until the next day. Don't worry if it goes a little brown, as you can just scrape that bit off and you will be left with bright green avocado.
- If you are using raw prawns, then cooking times will vary. Make sure prawns are fulling defrosted if you are using frozen prawns.
- Sprinkle some chopped spring onions (scallions) on top for some extra crunch.
Nutrition
Serving: 1portion | Calories: 340kcal | Carbohydrates: 25g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 564mg | Potassium: 1004mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1598IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 2mg
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