Avocado prawns in wasabi dressing

Recipe uploaded by

Sara Buenfeld

1 rating

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. In a large bowl, mix dressing ingredients until blended. Season with salt, then set aside.
2. To serve, halve and stone the avocados. Dice the flesh while it's still in the skin then scoop into a bowl. Add the prawns and toss in the dressing. Line six small serving bowls or tumblers with two or three chicory leaves. Pile in avocado and prawn mixture. Top with watercress and lime wedges. Serve with prawn crackers.

223 kcalories, protein 11g, carbohydrate 3g, fat 19 g, saturated fat 2g, fibre 2g, salt 1.71 g

Latest comments and suggestions

• Cathy Fisher

  20 January 2008

  Cathy Fisher rated and commented on this recipe

  

  Lovely dressing (surprisingly) not too hot - Try a lighter version with half the oil and double the lime juice but add a little extra honey to taste to achieve a sweet sour balance.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1647/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE DRESSING

• 2 tsp wasabi paste
• 4 tbsp olive oil
• 2 tbsp lime juice , plus 6 wedges, to serve
• 1 tsp clear honey

FOR THE SALAD

• 2 large ripe, but firm avocados
• 250g pack chilled large peeled prawns
• 2 heads of chicory , red if possible, separated into leaves
• few sprigs of watercress
• prawn crackers, to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

FOR THE DRESSING

• 2 tsp wasabi paste
• 4 tbsp olive oil
• 2 tbsp lime juice , plus 6 wedges, to serve
• 1 tsp clear honey

FOR THE SALAD

• 2 large ripe, but firm avocados
• 250g pack chilled large peeled prawns
• 2 heads of chicory , red if possible, separated into leaves
• few sprigs of watercress
• prawn crackers, to serve

223 kcalories, protein 11g, carbohydrate 3g, fat 19 g, saturated fat 2g, fibre 2g, salt 1.71 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.