Avocado and prawn salad
This is a very healthy salad. A combination of seafood, fruit and vegetable. The avocado adds a nutty taste to the prawns, and the tomato prolongs the overall flavor in your mouth. This recipe will become one of your favorite.
Instructions
1. Thaw the prawns, if frozen. Rinse prawns under running water, then peel shell off if any. You can leave the tail shell intact. In a pot filled with plain water over high heat, let it boil. Add a pinch of salt to the boiling water. Put the prawns in and let them cook until opaque in color, about 2 minutes. Remove the prawns, covered with plastic wrap and cool in the fridge for 20 minutes.
2. While the prawns are cooking, prepare the fruit and vegetable. Wash, chop the tomato and divide the spinach. Clean, peel and core the avocado, cut into small cubes.
3. Microwave the tuna in high heat for about 1 minute. Slice the lemon into wedges, if using.
4. Take the prawns out from the refrigerator. Arrange equal portions of the spinach, tomato, avocado, tuna and the prawns on two serving plates. Add freshly ground black pepper, if desired. Drizzle olive oil, lemon juice (if using) on top of the salads, and enjoy. Makes two very light and healthy servings.
Tags: fruit vegetable,