Monday, 13 April 2015

Simple Prawn and Avocado Salad

Apparently, according to this mornings papers, the UK is in for a lot of hot sunny weather for at least the next 3 months?!? hmmmmm.............

So, I have decided  -  for once -  to believe the papers and hence forth, from this date (until at least the end of October but more probably next week!) I will be foregoing the menus of winter - i.e. stews, mashed potatoes and heavy pot roasts - and I will be embracing fully the salad as a main meal dish and not just a side......

And one of my favourites I made the other evening for my supper -it's a super easy, filling but light summery salad of prawns, avocado, salad leaves etc....It has green chilli in to add a touch of heat which I think makes it more interesting in flavour and the liberal amount of black pepper gives it added depth.

Anyway - prawn and avocado go really well together and with this simple lime dressing its superb.

Just a little note about prawns - I will only use prawns fished from cold waters (i.e. salt water) if you read the label you will find that many prawns are farmed in fresh warm waters - these to my mind are of a poorer quality, taste and I am not a fan of the farming methods employed in places such as Thailand. Therefore, I only stick to cold water varieties - ask the fishmonger at your local super market or shop and they will help you if your unsure....

Recipe - serves 2

1 large ripe (but still firm) avocado cut into bite size chunks
125g peeled Atlantic prawns
3 spring onions - cleaned and sliced
1 green chilli - sliced and deseeded if desired
Large handful rocket leaves
Half iceberg lettuce - sliced
Juice and zest a lime
2 tablespoons mayonnaise
2 tablespoons natural yogurt
salt & loads of freshly ground black pepper
a little paprika to finish if you wish (very 1970's!!)

Simply grab a large bowl and combine the yogurt, mayonnaise and lime juice/zest. Add your avocado, iceberg lettuce, spring onions, chilli and then the prawns - gently mixing until all is coated. Add salt & pepper and then divide into individual serving dishes. Top with the rocket leaves, add a little more - or a lot in my case - black pepper and finish with a dusting of paprika if desired.

Serve immediately with a chilled crisp white wine and some crusty bread and butter if you wish.

Have a great start to your week

 Prawn and Avocado Salad