For a truly special midday meal, layer verjuice-mustard prawns and avocado on dark rye bread.
Ingredients
- 2 1/2 tablespoons verjuice (see note) or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 avocados
- 3 silverbeet leaves (about 200g)
- 16 large cooked prawns, peeled, deveined, halved lengthways
- 4 slices dark rye bread, crusts removed, toasted
Method
- Step 1Combine the verjuice or white wine vinegar, mustard, oil and lemon juice in a large bowl.
- Step 2Peel and cut each avocado into thin wedges. Add the wedges to the vinaigrette and stir gently to coat.
- Step 3Remove and discard the stems and central veins from the silverbeet leaves. Place the leaves on top of each other, roll up, then cut across the roll to shred. Add to the salad bowl with the prawns.
- Step 4Tear the bread, toss gently with the salad and serve immediately.
- Low carb
- Lower gi
Nutrition
2094 kj
Energy
35.9g
Fat Total
7.2g
Saturated Fat
5.7g
Fibre
22.2g
Protein
120mg
Cholesterol
548mg
Sodium
17.8g
Carbs (total)
All nutrition values are per serve
Notes
Verjuice (the juice of unripe grapes) is available from delis and gourmet food shops.
- Author: Kate Tait
- Image credit: Ben Dearnley
- Publication: delicious.
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