product search

Citrus Prawn and Avocado Starter Serves 3 - 4

  • Ingredients:

  • 455g (1lb) large, cooked, peeled tiger prawn tails, defrosted
  • 1 large ripe avocado pear, peeled, stoned and sliced
  • juice of half a lemon
  • 1 100g (3 and a half oz) bag mixed lettuce leaves
  • fresh chopped chives, to garnish
  • Dressing:
  • 3 15ml spoon (3 tbsp) sunflower oil
  • 2 15ml spoon (2 tbsp) white wine vinegar
  • 2 15ml spoon (2 tbsp) white wine vinegar
  • 3 15ml spoon (3 tbsp) fresh orange juice
  • salt and freshly milled black pepper

Method

  1. In a large bowl combine the salad ingredients together except the chives and the dressing.
  2. Meanwhile prepare the dressing: Place the ingredients into a screw topped jar and shake well.
  3. Pour a little over the salad and garnish with the chopped chives.  Serve remaining dressing with the salad.
  4. Serve with crusty French or garlic bread.

 

Recipe kindly donated by The Seafish Industry

 

Print