Lemony Prawns & Avocado
Indulge in a heavenly blend of creamy avocados, zesty lemon, succulent prawns, and a kick of Tabasco in this refreshing Avocado and Prawn Salad recipe. Topped with a dollop of herby fromage frais, this dish is vibrant, delectable, and perfect for a light meal or summer gathering. Serve it with crispy olive oil-brushed baguette slices for a delightful crunch.
— Constant Cookbook
Ingredients
- 4 ripe avocados , chopped into small chunks
- juice 2 lemons or 4 limes
- 12 cherry tomatoes , chopped
- 4 tbsp snipped chives
- good dash Tabasco sauce
- 600g large peeled, cooked prawns , defrosted and patted dry if frozen
- 300g fromage frais
- 2 baguettes , sliced
- olive oil for brushing
Instructions
- Mix the avocado in a bowl with the lemon or lime juice. Add the tomatoes to the bowl with 2 tbsp chives and the Tabasco, then season to taste.
- Divide the prawns between 12 glasses or glass dishes. Spoon over the avocado mixture. Mix the fromage frais with 1 tbsp chives, then season to taste. Spoon over, then sprinkle with the remaining chives. You can now chill for up to 2 hrs before serving. Brush the baguette slices with olive oil and toast on the barbecue to serve alongside.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 12
Nutrition
- Calories: 350 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.58 milligram of sodium
Comments
No comments found.