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Avocado and Prawn Salad

Avocado Salad with Cooked Prawns

By WLR's Food Information Executive, Laurence Beeken

For all you seafood lovers out there, this recipe can be prepared in no time at all and has a tangy lemon twist that complements the avocado perfectly.

Prep time 2 mins | serves 2 | 267 calories per serving

Ingredients

200g Prawns
10g Butter
1 tbsp Lemon Juice
200g Romaine Lettuce
1 medium Tomato
1 small Avocado
2 stalks Celery
100g Cucumber
1 medium Carrot
2 tbsp French Viniagrette, Kraft*


Method

  1. In a large frying pan, on a medium heat, melt the butter, add the prawns and lemon juice.
  2. Whilst the prawns are cooking, tear and rinse the lettuce; Slice the tomatoes, avocado, celery and cucumber to preference; Shred the carrot and toss all the salad ingredients together in a bowl.
  3. Once prawns are cooked, take off heat and drain.
  4. Arrange salad on plate and drizzle with dressing.
  5. Lay the cooked prawns over the salad and enjoy!

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