Avocadoandprawnshrimpsalad Recipes

AVOCADO-SHRIMP SALAD

Steps:

• Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

SHRIMP AVOCADO SALAD

Steps:

• Whisk together the dressing ingredients. The dressing will be thick. Add 1-2 tablespoons of water to thin out. Taste for salt and pepper before serving.
• Arrange the salad ingredients on a platter or toss together in a salad bowl. Feel free to chop the shrimp into bite size pieces. Spoon some of the dressing over the salad and serve the rest on the side. Serve immediately.

PRAWN AND AVOCADO SALAD

Steps:

• Place the salad leaves, cucumber, red onion and cherry tomatoes onto a plate or into a bowl.
• Brush a grill plate or a pan with olive oil and the asparagus spears and red pepper. Place onto the grill or pan and cook until slightly browned and cooked al dente. If you like at the same time boil a large egg for 7-8 minutes until softly boiled and leave to cool in cold water.
• When the asparagus and red pepper is done remove from the heat and 1/2 the asparagus spears and slice up the red pepper and arrange over the salad leaves along with the king prawns, avocado(sprinkled with lemon juice), pine nuts and an egg sliced into 6 if you are using.
• Drizzle with a little extra virgin olive oil, season to taste and serve immediately with a large dollop of mayonnaise mixed with a squeeze of lemon and seasoned with black pepper.
• Enjoy!!!

AVOCADO AND PRAWN/SHRIMP SALAD

Steps:

• Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.
• Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.
• Divide between serving bowls.
• THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.
• Cut avaocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.
• Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.