Prawn, Avocado & Orange Salad

Prawn Avacado Salad
Wild Australian Prawn Certified Sustainable Seafood - MSC Caught & Prepared In Australia

 INGREDIENTS:

1 x 250g pkt Wild Australian Prawn Co Banana Prawns (defrosted)

1          Avocado (sliced)

1          Orange

40g      Rocket

2          cloves Garlic (chopped)

1/4       Red onion (sliced)

4 tbs     Olive oil

1 tsp     Paprika

Salt and pepper

METHOD

First make the dressing.

  1. With a fine grater, grate the orange zest into a bowl. Add the chopped garlic, 2 tbs of the olive oil, salt & pepper, stir to combine.
  1. Next peel the orange and cut into segments. Place the rocket onto your serving plates and scatter over the orange segments, avocado slices and sliced red onion.
  1. Toss the prawns in the paprika with a little salt and pepper and the remaining 2 tbs of olive oil.
  1. Heat a frying pan over medium high heat, add the prawns to the pan and fry until cooked – about 2 to 3 minutes depending how you like them. (They are also great cooked on the BBQ).
  1. Place the prawns on the salad and drizzle over the dressing.

Prep: 10 mins          Cook: 5 mins          Serves: 4 (Entree) or 2 (main)

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