Sweet and sour Thai flavours are a top match for creamy avocados and meaty prawns.
Ingredients
- 2 avocados, halved, stone removed, peeled, thickly sliced
- 24 cooked prawns, peeled leaving tails intact, deveined
- 1 Lebanese cucumber, trimmed, peeled into ribbons
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons fish sauce
- 1/2 cup fresh coriander sprigs
Method
- Step 1Divide the avocado, prawns and cucumber among serving bowls.
- Step 2Combine the lime juice, sugar and fish sauce in a small bowl. Stir until the sugar dissolves.
- Step 3Drizzle the lime mixture over the salad. Top with coriander sprigs and season with pepper.
Nutrition
1412 kj
Energy
27g
Fat Total
6g
Saturated Fat
4g
Fibre
20g
Protein
129mg
Cholesterol
511.51mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Notes
Serves 4 as a starter.
Avocado: Prized on plates worldwide for its smooth, buttery texture and rich taste, this pear-shaped fruit is a winner in starters, sides, salads and as a spread.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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