Sometimes the perfect dish is one with simple clean flavours, this is what I think this salad is. This I love on a Sunday afternoon out on the deck with a glass of wine, enjoying the only day of the week where you truly get to relax.
Now I love prawns, and I love salads, so when I get a recipe that combines the two, I am happy to give it a try.
I made a slight adjustment to the original recipe, and I now have a lunch dish that is light and I really enjoyed. The dressing is simple, adjust it if you want to, it really is a guide, but I love it for its freshness.
The recipe uses fresh prawns that you peel and devein, but I also made it with defrosted frozen Australian prawns, and it was just as good. Frozen prawns come in handy when you need a quick lunch or dinner idea, as they defrost quickly and taste great.
So if you are looking to make a light simple lunch or dinner, give this recipe a try, it really is lovely.
Now I love prawns, and I love salads, so when I get a recipe that combines the two, I am happy to give it a try.
I made a slight adjustment to the original recipe, and I now have a lunch dish that is light and I really enjoyed. The dressing is simple, adjust it if you want to, it really is a guide, but I love it for its freshness.
The recipe uses fresh prawns that you peel and devein, but I also made it with defrosted frozen Australian prawns, and it was just as good. Frozen prawns come in handy when you need a quick lunch or dinner idea, as they defrost quickly and taste great.
So if you are looking to make a light simple lunch or dinner, give this recipe a try, it really is lovely.
Recipe
Recipe adapted from Bill Granger's Cookbook 'Bills Food'
Serves 4
2 limes, juiced
Sea salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley leaves
1/4 cup (60ml) extra virgin olive oil
2 French Shallots, finely sliced
2 tablespoons olive oil
20 raw medium prawns, peeled and deveined, tails left on
1 butter lettuce, washed, dried and shredded
2 avocados, each cut into eight pieces
Put the lime juice, salt, pepper, parsley, extra virgin olive oil and shallots in a bowl and stir to combine.
Heat the olive oil in a large frying pan over high heat. Add the prawns, season with salt and pepper. Cook the prawns for about 1 minute on each side, or until nearly cooked, they continue cooking for a short while after you take them off the heat.
Arrange the lettuce in a serving bowl, drizzle with a little dressing and give it a light toss. Add the avocado and prawns. Drizzle with more of the dressing and serve.
Serves 4
2 limes, juiced
Sea salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh flat leaf parsley leaves
1/4 cup (60ml) extra virgin olive oil
2 French Shallots, finely sliced
2 tablespoons olive oil
20 raw medium prawns, peeled and deveined, tails left on
1 butter lettuce, washed, dried and shredded
2 avocados, each cut into eight pieces
Put the lime juice, salt, pepper, parsley, extra virgin olive oil and shallots in a bowl and stir to combine.
Heat the olive oil in a large frying pan over high heat. Add the prawns, season with salt and pepper. Cook the prawns for about 1 minute on each side, or until nearly cooked, they continue cooking for a short while after you take them off the heat.
Arrange the lettuce in a serving bowl, drizzle with a little dressing and give it a light toss. Add the avocado and prawns. Drizzle with more of the dressing and serve.
Enjoy!
Find the recipe at http://www.whatscookingella.com/prawn-and-avocado-salad.html
Pin it: https://au.pinterest.com/pin/399413060677160468/
Pin it: https://au.pinterest.com/pin/399413060677160468/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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