Avocado & Prawn Salad with Lime Coriander Dressing

1:09 am on 16 September 2006

Ingredients

  • 300 - 500g cooked peeled prawns (I've used the ones with their tails still on)
  • 2 firm but ripe avocados, peeled & sliced
  • 1 punnet cherry tomatoes, halved (about 2 cups)
  • 1 handful blanched, topped & tailed green beans
  • 2 handfuls mixed salad leaves or mesclun
  • 1 handful roughly chopped or sprigged parsley

For the dressing:

  • 2 tablespoons lite olive or canola oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped coriander
  • 2 tablespoons cold water
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon Chelsea Soft Brown Sugar
  • 1 - 2 cloves garlic, crushed (½ teaspoon)

Method

Mix all dressing ingredients in a screw top jar or mini blender.

Mix the salad ingredients on a large flat platter or shallow bowl. Keep cold in the fridge under a damp tea-towel until ready to serve. Either drizzle the dressing over the salad or pass it around separately.

From Jesse Mulligan, 1–4pm

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