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
- Combine the prawns, salt, pepper, soy sauce and olive oil in a bowl.
- Heat a pan on high and cook the prawns for 1-2 minutes each side until they have cooked through.
- Transfer to a bowl and cover with foil to keep warm (keep the juices from the pan).
- Make the salad by mixing the halved cherry tomatoes, butter lettuce and chopped coriander in a large bowl.
- Toss with the balsamic vinegar and place on a plate.
- Top with the avocado cubes and cooled prawns.
- Pour over juices from the pan.
- 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
Click here and enter your details