Name: Prawn & avocado platter with lime & chilli dressing
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 350g large headless cooked prawn unpeeled; 2 avocados; large handful basil leaves; 120g bag baby green salad leaf; 2 tbsp lime juice; 2 tsp clear honey; 1 red chilli deseeded and finely chopped; 3 tbsp light olive oil; lime wedges, to serve

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Prawn & avocado platter with lime & chilli dressing

Prawn & avocado platter with lime & chilli dressing

Mary Cadogan

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Serves 4

Easy

Prep: 25 mins

No cook

A star rating of 4.8 out of 5.9 ratingsRate

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The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate

Easily doubled

Easily halved

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A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

350g large headless cooked prawn

unpeeled
2 avocados
large handful basil leaves
120g bag baby green salad leaf

For the dressing

2 tbsp lime juice
2 tsp clear honey
1 red chilli

deseeded and finely chopped
3 tbsp light olive oil
lime

wedges, to serve

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Nutrition: per serving

kcal266
fat21g
saturates3g
carbs4g
sugars3g
fibre2g
protein15g
salt1.08g

low

Method

step 1

Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
step 2

Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

Recipe from Good Food magazine, August 2007

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A star rating of 4.8 out of 5.9 ratings

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