Mexican-style prawn and avocado salad
Serves: 4
Time to make: 25 mins
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
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Instructions
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.
Nutrition Info (per serve)
-
Calories 308 cal
-
Kilojoules 1290 kJ
-
Protein 24 g
-
Total fat 12 g
-
Saturated fat 2 g
-
Carbohydrates 25 g
-
Sugar 14 g
-
Dietary fibre 11 g
-
Sodium 820 mg
-
Calcium 100 mg
-
Iron 5.5 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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