Ingredients with Measurements:
- 1 pound cooked prawns, peeled and deveined
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the cooked prawns, diced avocado, thinly sliced red onion, diced red bell pepper, and chopped fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Pour the dressing over the prawn and avocado mixture and toss gently to combine.
4. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 14g
Protein: 23g
Substitutions for ingredients:
- You can use cooked shrimp instead of prawns.
- If you don't like cilantro, you can use parsley instead.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use grape tomatoes instead of red bell pepper.
- Add diced cucumber for extra crunch.
Tips and tricks:
- Make sure the avocado is ripe but not too soft.
- If you're making this salad ahead of time, wait to add the avocado until just before serving to prevent it from turning brown.
- You can also serve this salad on a bed of lettuce or mixed greens.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with crusty bread or a side of rice.
Troubleshooting advice:
If the avocado is too soft, it will turn mushy when mixed with the other ingredients. Make sure to use a ripe but firm avocado.
Food safety advice:
Make sure the prawns or shrimp are fully cooked before adding them to the salad.
Food history:
The combination of prawns and avocado is a popular one in many cuisines, including Mexican and Thai.
Flavor profiles:
This salad is fresh and bright, with a combination of sweet and savory flavors.
Serving suggestions:
Serve as a light lunch or dinner, or as a side dish at a barbecue or picnic.
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