Sizzling Chilli Prawn and Shepard Avocado Salad
A simply sensational salad that combines spicy flavours with the buttery texture of Shepard avocados.
Ingredients
- 1 Bag of Salad Greens
- 1 pc Ripe Shepard Avocado Diced
- 1 pc Lebanese Cucumber Chopped
- 1 pc Punnet Cherry Tomatoes Cut in half
- 1/4 cup Fresh Flat Leaf Italian Parsley Torn
- 2 Shallots Finely sliced
- 20 Raw Prawns, Peeled and Deveined Tails left on
- 1 Tbsp Crushed Chilli
- 1 Lime Juiced
Instructions
- Heat a non-stick pan and spray with cooking spray. Add chilli and prawns and cook for 3-4 minutes, turning prawns over. Season with salt and pepper.
- In a large salad bowl, combine lettuce mix, Shepard avocado, cucumber, parsley, shallots and tomatoes and toss gently.
- Arrange cooked prawns on top of salad and serve.
- Drizzle with lime juice.
NUTRITIONAL INFO
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