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Feb
24

Prawn and Avocado Salad

A fresh, tasty salad that’s bursting with flavour!

Ingredients:

Prawn and Avocado Salad

  • Prawns – from “seafood allowance”
  • 1 tsp Soy Sauce
  • 1 tsp Olive Oil
  • Salt and Pepper to taste
  • Cherry Tomatoes – from “vegetable allowance”
  • Butter Lettuce – from “vegetable allowance”
  • 1 cup Chopped Fresh Coriander
  • 1 tbs Balsamic Vinegar
  • ½ Avocado (cubed) – from “fruit allowance”

Method

  1. Combine the prawns, salt, pepper, soy sauce and olive oil in a bowl.
  2. Heat a pan on high and cook the prawns for 1-2 minutes each side until they have cooked through.
  3. Transfer to a bowl and cover with foil to keep warm (keep the juices from the pan).
  4. Make the salad by mixing the halved cherry tomatoes, butter lettuce and chopped coriander in a large bowl.
  5. Toss with the balsamic vinegar and place on a plate.
  6. Top with the avocado cubes and cooled prawns.
  7. Pour over juices from the pan.
  8. Optional: Serve with cracker bread from allowance.

This is a Phase 2 TLC-Recipe.

Need any further information on this recipe contact the TLC-Chef at tlc.chef@tlcforwellbeing.com

www.tlcforwellbeing.com

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