Spiced prawns with avocado & bean salad
A simple idea for an after-work salad, that is packed with good-for-you ingredients
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- Peel and slice the avocado. Toss with the onion, beans, lime juice, half the chopped chilli, 2 tsp oil. Chop and keep the coriander stalks. Chop the leaves. Toss with the salad.
- Toss the prawns with the coriander stalks, cumin, salt, pepper and remaining chopped chilli. Heat 1 tsp oil in a non-stick pan. Fry the prawns for 2-3 minutes until turning golden and cooked through. Plate the salad, top with prawns, soured cream and chilli rings. Serve with tortillas and lime wedges to squeeze.
PER SERVING
369 kcalories, protein 28,5g, carbohydrate 26g, fat 17,4 g, saturated fat 3g, fibre 8,3g, salt 0,58 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1428656/
http://www.bbcgoodfood.com/recipes/1428656/
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Ingredients
- 1 small ripe avocado
- ½ red onion , finely chopped
- 1 x 400g tin black beans , drained
- 2 limes , 1 juiced, 1 cut into wedges
- 1 red chilli , ⅓ in fine rings, ⅔ finely chopped
- extra-virgin olive oil
- small bunch coriander
- 200g raw prawns
- 1 tsp ground cumin
- 2 tbsp half-fat soured cream , to serve
- wholewheat tortillas warmed, to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Ingredients
- 1 small ripe avocado
- ½ red onion , finely chopped
- 1 x 400g tin black beans , drained
- 2 limes , 1 juiced, 1 cut into wedges
- 1 red chilli , ⅓ in fine rings, ⅔ finely chopped
- extra-virgin olive oil
- small bunch coriander
- 200g raw prawns
- 1 tsp ground cumin
- 2 tbsp half-fat soured cream , to serve
- wholewheat tortillas warmed, to serve
PER SERVING
369 kcalories, protein 28,5g, carbohydrate 26g, fat 17,4 g, saturated fat 3g, fibre 8,3g, salt 0,58 g
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07 July 2011
RhiKavok rated and commented on this recipe
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07 July 2011
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21 July 2011
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18 August 2011
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19 May 2012
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