Save to your scrapbook
Creamy prawn & avocado salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
1 small clove garlic, crushed
1 tbsp olive oil
150g sourdough bread, crusts removed and torn into medium croutons
2 tbsp fat-free Greek yogurt
2 tsp mayonnaise
10g finely grated Parmigiano Reggiano, plus extra shavings to serve
1⁄2 tsp Worcestershire sauce
1⁄2 lemon, juice
1 anchovy, finely chopped
2 Little Gem lettuces, leaves separated
150g pack Waitrose Duchy Organic Cooked King Prawns
1 avocado, sliced
1 Preheat the oven to 180oC, gas mark 4. Mix the garlic and oil in a mixing bowl, add the croutons and toss in the oil mixture. Season and spread over a foil-lined baking tray.Roast for 15 minutes, stirring halfway.
2 Meanwhile, for the dressing, mix the yogurt, mayonnaise, Parmigiano Reggiano, Worcestershire sauce, lemon juice and anchovy with 2-3 tsp water until you have a smooth dressing. Season with black pepper.
3 Arrange the lettuce leaves, prawns, avocado and croutons on plates. Spoon over the dressing and scatter with extra cheese shavings.
Cook’s tip
To make this dish vegetarian, omit the anchovy and Worcestershire sauce from the dressing, and swap the prawns for soft-boiled eggs and the Parmigiano Reggiano for a veggie hard cheese.
And to drink...
Waitrose & Partners Blueprint Viña Taboexa
Albariño, Spain (75cl) is a great-value white wine
with wonderful floral, citrus and white fruit notes.
Typical values per serving:
Energy |
Per serving 1969kJ 471kcals |
---|---|
Fat | 23g |
Saturated Fat | 4.6g |
Carbohydrate | 39g |
Sugars | 3.7g |
Protein | 25g |
Salt | 1.8g |
Fibre | 5.8g |
1 of your 5 a day
This recipe was first published in Thu Jul 01 08:26:08 BST 2021.
Average user rating