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Prawn, avocado & soya bean salad

Prawn, avocado & soya bean salad

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

The combination of shellfish, coriander, sweet chilli sauce and cucumber is a winner in this green salad packed with goodness

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal324
fat18g
saturates3g
carbs13g
sugars9g
fibre6g
protein24g
salt1.7g
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Ingredients

  • 85g frozen soya bean
  • 85g cooked and peeled king prawn
  • 2 tsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tsp extra-virgin olive oil
  • ½ small ripe avocado , stoned, peeled and chopped into small pieces
  • ¼ cucumber , chopped into small pieces
  • small pack coriander leaves
  • small pack baby salad leaves

Method

  • STEP 1

    Cook the soya beans in a pan of boiling water for 2-3 mins until tender, then drain and cool under cold water. Toss the prawns with the sweet chilli and lime zest. Whisk together the oil, lime juice and some seasoning to make a dressing.

  • STEP 2

    Mix the soya beans, avocado, cucumber and coriander. Pour over the dressing and toss to coat. Top with the prawns and salad leaves.

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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