Avocado, Corn & Prawn Salad

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

Recipe: #30406

September 23, 2018



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

Original is 2 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting your sweet potato, look for small orange sweet potatoes that are firm and free of any bruises or blemishes.
  • When selecting your avocado, look for one that is firm but yields slightly to gentle pressure.

  • Replace sweet potato with pumpkin - Pumpkin is a great substitute for sweet potato as it is a good source of dietary fiber, which helps to keep the digestive system healthy and can help to regulate the body's blood sugar levels.
  • Replace rocket with mixed salad or baby spinach - Mixed salad or baby spinach can be used as a substitute for rocket as they are both nutrient-dense leafy greens that are rich in vitamins and minerals such as iron, calcium, and vitamin A. These leafy greens are also low in calories and can help to boost the nutritional value of the salad.

Mexican-Style Avocado, Corn & Prawn Salad Preheat oven to 210C (fan forced). Line a roasting pan with baking paper and place sweet potato and beets in pan and spray with oil. 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. Meanwhile, preheat a chargrill pan on medium-high. 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. Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl and then divide between serving bowls, topping with ricotta and avocado. Whisk lime juice, olive oil, chili powder, cumin, and pepper and drizzle over the salad



Grilled Asparagus with Lemon and Parmesan:

This simple side dish is the perfect accompaniment to the Avocado, Corn & Prawn Salad. The smoky flavor of the grilled asparagus pairs beautifully with the sweet potato, beets, and corn in the salad. The lemon and parmesan add a zesty flavor that complements the balsamic vinegar and olive oil dressing. This dish is light yet flavorful and makes for a great addition to the salad.


Roasted Sweet Potatoes with Garlic and Thyme: Roasted sweet potatoes are a delicious and nutritious side dish that pairs perfectly with the Avocado, Corn & Prawn Salad. The sweetness of the potatoes is balanced by the garlic and thyme, creating a savory flavor that complements the other ingredients in the salad. The potatoes also provide a nice crunchy texture that helps to make this dish even more enjoyable.




FAQ

Q: What can I use instead of sweet potato?

A: You can use pumpkin instead of sweet potato. You can also replace rocket with mixed salad or baby spinach, and balsamic vinegar with lemon or lime juice.



Q: What are some healthy alternatives to potato chips?

A: Some healthy alternatives to potato chips include roasted chickpeas, air-popped popcorn, and kale chips. You can also make your own veggie chips with thinly sliced vegetables like zucchini, sweet potatoes, and beets.

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Fun facts:

Avocados have been around since the Aztecs, who called them “ahuacatl”. The Aztec emperor Montezuma was said to have consumed large quantities of avocados as part of his diet.

Corn is native to the Americas and is one of the oldest domesticated crops in the world. It was a staple food of the Aztecs and Mayans, and it was so cherished that it was used as currency and even as offerings to the gods.