Griddled prawns and avocado salad Recipe

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serves:

2

Skill:

easy

Cost:

cheap

Total Time:

00:30

Prep:

00:15

Cooking:

00:15

Nutrition per portion

RDA
Calories 500 kCal 25%
Fat 28g 40%
  -  Saturates 5g 25%

Parsley and dill bring a wonderful flavour to this healthy prawn and avocado salad. A sprinkling of bulgar wheat ensures this meal will keep you full for longer

Ingredients

  • 100g bulgar wheat
  • 4 thin spring onions, trimmed and finely chopped
  • 6 Kalamata olives, stoned and chopped
  • About 100g Piccolo cherry tomatoes, quartered
  • 2 handfuls of fresh flat-leaf parsley leaves
  • 1 handful of fresh dill sprigs
  • 1-2 tbsp lemon juice
  • 1 small avocado, peeled, stoned and sliced
  • 2 tbsp olive oil
  • 150g raw prawns
  • Salt and ground black pepper

Method

  • Rinse the wheat. Put it in a bowl and cover with about 100ml (3½fl oz) boiling water and leave for 5-10 mins.

  • Add the spring onions, olives, tomatoes, herbs, lemon juice, sliced avocado and half the oil. Stir together gently.

  • Coat the prawns in the rest of the oil and cook them for a few mins on a hot griddle (or hot wok or frying pan) until they turn pink all over.

  • Divide the salad between 2 bowls, top with the prawns and season well.

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Roughly chop the herbs and add some mint leaves for extra freshness.