Avocado and prawn salad recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 181 calories / serving
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This super salad is made with avocado and prawns and topped with a tarragon dressing and lemon crumbs.

Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Tip into a bowl, season and stir through the lemon zest.

In a separate bowl make the dressing: mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning

Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and scatter with lemon crumbs.

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  • Ingredients

  • 3 tbsp good quality olive oil, plus a drizzle for the asparagus
  • 50g (2oz) fresh breadcrumbs
  • 1 lemon, zested and juiced
  • ½ tsp Dijon mustard
  • 1/4 bunch tarragon, leaves roughly chopped
  • 1 x 80g bag watercress or lamb’s lettuce
  • 3 spring onions, thinly sliced, to serve
  • 2 x avocados, peeled and sliced
  • 18 fresh or frozen, cooked tiger or jumbo king prawns (defrosted if frozen)
  • Energy 750kj 181kcal 9%
  • Fat 16g 23%
  • Saturates 3g 16%
  • Sugars 1g 1%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 5.3g Protein 3.2g Fibre 2.8g


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