Prawn & avocado platter with lime & chilli dressing
Ingredients
- Step 1 350g large headless cooked prawn , unpeeled
- Step 2 2 avocados
- Step 3 large handful basil leaves
- Step 4 120g bag baby green salad leaf
- Step 5 2 tbsp lime juice
- Step 6 2 tsp clear honey
- Step 7 1 red chilli , deseeded and finely chopped
- Step 8 3 tbsp light olive oil
- Step 9 lime wedges, to serve
Calories: 266
Carbohydrate: 4 g
Protein: 15 g
Fat: 21 g
Cook time: 25 minutes
Prep time: minutes
Total time: 25 minutes
Servings: 4
TAGS
Buffet
Dinner
Lunch
Main course
Snack
Supper
Asian
Josh Eagleton
10-30 minute
4 serving
400 kcal or less
Avocado
Avocado
Baby green salad leaf
Baby green salad leafe
Basil leaf
Basil leafe
Clear honey
Entertaining
Fish
Lime
Lime
Main
Mary Cadogan
No-cook
Prawn
Quick
Red chilli
Red chilly
Seafood
shrimp
summer
Directions
- 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.