Avocado & Prawn/Shrimp Salad
Created by ImPat on November 1, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #15454
Ingredients
- Iceberg lettuce (1/2 head, leaves trimmed)
- Frisee lettuce (1/2 head, leaves trimmed)
- 1/2 cup fresh chervil (sprigs)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 lemon, whole (cut into wedges to serve)
- 2 avocado
- 900 grams shrimp (prawns, about 20 medium cooked peeled deveined tails intact)
- THOUSAND ISLAND DRESSING
- 1/2 cup mayonnaise (whole egg 150 grams)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
How to Make
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Step 1: Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.
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Step 2: Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.
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Step 3: Divide between serving bowls.
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Step 4: THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.
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Step 5: Cut avocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.
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Step 6: Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.
Nutritional Facts
- Serving Size: 1 (434.3 g)
- Calories 454.4
- Total Fat - 25.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 403.9 mg
- Sodium - 1662.8 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 6.8 g
- Sugars - 4.3 g
- Protein - 36.9 g
- Calcium - 177.1 mg
- Iron - 2.3 mg
- Vitamin C - 40.5 mg
- Thiamin - 0.1 mg