Prawn salad with orange, red onion & avocado

Prawn salad with orange, red onion & avocado

By Good Food
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(7 ratings)
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Prep: 10 mins No cook

Easy

Serves 2
A low calorie seafood salad with fragrant Asian flavours, sweet chilli and a scattering of coriander

Nutrition and extra info

Nutrition: per serving

  • kcal259
  • fat15g
  • saturates3g
  • carbs17g
  • sugars15g
  • fibre5g
  • protein14g
  • salt1.7g
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Ingredients

  • 2 oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 Little Gem lettuce, leaves separated
  • 1 ripe avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 140g cooked king prawn
  • 1 small red onion, finely sliced
  • small bunch coriander, leaves picked
  • 2 tbsp sweet chilli dipping sauce
  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Stand each orange on a board and cut away the peel and pith with a sharp knife. Cut the oranges into 1cm slices.

  2. Arrange the lettuce on 2 plates. Halve, stone and peel the avocado, then slice. Place the avocado on top of the lettuce leaves and scatter the prawns on top.

  3. Divide the orange slices, onion and coriander leaves between each plate and toss together very lightly. For the dressing, mix the dipping sauce and lime juice together and season with black pepper. Spoon over the salad and serve.

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Comments, questions and tips

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marmiteetponpon's picture
marmiteetponpon
24th Apr, 2014
check these recipies adding fresh fruits to the green salads, quiet interesting... http://marmiteetponpon.com/2014/04/24/how-to-add-fresh-fruits-to-your-green-salad-4-succulent-combinations/
roswebb2012
26th Jan, 2013
5.05
Have used this recipe several times for lunch. Beetroot strips go well with it and gives it a lovely colour. Not a big fan of prawns but the flavours make this really good.
irmgard2
7th Jul, 2012
5.05
As pretty to look at as it is to eat. We had this for supper tonight since it was too hot to cook. A beautiful combination of colours, flavours and textures. I don't know what would be a suitable substitute for Little Gem lettuce, which we don't have in Canada, so I used a romaine heart and I left out the cilantro, as neither of us is a big fan of that herb. I definitely will make this salad again!
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