Discover this salad from around the globe — it’s filling, fabulous and packed with vegies.
Ingredients
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1kg medium green king prawns, peeled, deveined (tails intact)
- 250g cherry truss tomatoes, separated, halved
- 125g can corn kernels, drained, rinsed
- 1 small red onion, halved, thinly sliced
- 2 avocados, halved, chopped
- 1 cup fresh coriander leaves
- 230g plain corn chips
- 1 quantity spicy sour cream dressing
Spicy sour cream dressing
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 teaspoon chilli powder
Method
- Step 1Make dressing: Whisk sour cream, lime juice and chilli powder together until smooth. Season with salt and pepper.
- Step 2Combine oil and garlic in a glass or ceramic bowl. Add prawns. Toss to coat. Cover and refrigerate for 15 minutes, if time permits.
- Step 3Heat a barbecue plate or frying pan over medium heat. Cook prawns for 2 minutes each side or until pink and cooked through.
- Step 4Place prawns, tomato, corn, onion, avocado, coriander and corn chips in a bowl. Season with salt and pepper. Toss gently to combine. Serve with spicy sour cream dressing.
Nutrition
4086 kj
Energy
69.7g
Fat Total
23g
Saturated Fat
6.6g
Fibre
40.2g
Protein
265mg
Cholesterol
948mg
Sodium
45.6g
Carbs (total)
All nutrition values are per serve
- Author: Abi Ulgiati
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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