Avocado, Corn & Prawn Salad

2
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From Australian Better Homes & Garden Diabetic Living November/December 2017."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (650.2 g)
  • Calories 518.2
  • Total Fat - 14.2 g
  • Saturated Fat - 4 g
  • Cholesterol - 330.3 mg
  • Sodium - 1565.3 mg
  • Total Carbohydrate - 52.7 g
  • Dietary Fiber - 8 g
  • Sugars - 11.6 g
  • Protein - 47 g
  • Calcium - 353.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 48.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 210C (fan forced).

Step 2

Line a roasting pan with baking paper and place sweet potato and beets in pan and spray with oil.

Step 3

Wrap corn in foil and add to oven with pan and roast for 20 to 25 minutes or until vegetables are tender and then set aside for 10 minutes to cool before cutting corn of the cob in large shards.

Step 4

Meanwhile, preheat a chargrill pan on medium-high.

Step 5

Spray prawns with oil and season with pepper and then add to pan and cook for 2 to 3 minutes or until cooked through, turning occasionally and then transfer to a plate.

Step 6

Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl and then divide between serving bowls, topping with ricotta and avocado.

Step 7

Whisk vinegar, oil and pepper and drizzle over the salad and serve.

Step 8

TIP- Replace sweet potato with pumpkin, rocket with mixed salad or baby spinach, and balsamic vinegar with lemon or lime juice.

Tips & Variations


No special items needed.

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