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Mexican-style prawn and avocado salad

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 24 prawns, peeled (tails intact)
    • 1 cup frozen corn kernels, defrosted
    • ½ head iceberg lettuce, torn
    • 2 tomatoes, cut in wedges
    • 1 medium green capsicum, thinly sliced
    • 2 medium red capsicums, thinly sliced
    • 400g can kidney beans, drained, rinsed
    • 1 small red onion, thinly sliced
    • 1 medium avocado, chopped
    • ½ cup fresh coriander
    • Dressing
    • 1 tablespoon hot chilli sauce
    • 1 lime, 1 ½ tablespoons juice
    • 1 clove garlic, crushed
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Chargrill prawns, turning, for 4-5 minutes, or until cooked through.

    2 In a large bowl, place corn, lettuce, tomatoes, capsicums, beans, onion and avocado. Toss.

    3 To make dressing, whisk chilli sauce, lime juice and garlic together in a small jug.

    4 Top salad with prawns and drizzle with dressing. Garnish with coriander before serving.

    Variations

    Make it gluten free: Use gluten-free chilli sauce.

    HFG tip

    Lime juice and coriander provide great flavour for almost no kilojoules. Add more, if you prefer.

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