Womenz Magazine

Mexican-style Prawn and Avocado Salad

Mexican Style Prawn and Avocado Salad

Mexican Style Prawn and Avocado Salad Recipe

Enjoy this delicious Mexican-style prawn and avocado salad which is served cold and has lot of nutritional value.

Ingredients:

  • 1 corn cob, husk removed
  • 24 green king prawns, peeled (tails intact)
  • 1 tablespoon hot chilli sauce
  • 1 1/2 tablespoons lime juice
  • 1 clove garlic, crushed
  • 1/2 head iceberg lettuce, torn
  • 2 tomatoes, cut into wedges
  • 1 medium green capsicum, thinly sliced
  • 2 medium red capsicums, thinly sliced
  • 400g can kidney beans, rinsed, drained
  • 1 small red onion, thinly sliced
  • 1 medium avocado, chopped
  • 1/2 cup fresh coriander leaves

Method:

Step 1 Barbecue or chargrill corn over medium-high heat for 8–10 minutes, turning, until charred and tender. Transfer to a plate to cool. Once cool, use a sharp knife to remove kernels.

Step 2 Chargrill prawns, turning, for 4–5 minutes, or until cooked through.

Step 3 Whisk chilli sauce, juice and garlic together in a small jug. Place corn, lettuce, tomatoes, capsicums, beans, onion and avocado into a large bowl and toss to combine.

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

Related posts

You Haven’t Lived Until You’ve Tried These Oreo Pancakes

Alex Jane

Best Overnight Oats Recipes for Weight Loss

Alex Jane

Juicy Fruit Salad

Alex R.