Avocado Prawn Salad
Healthy Avocado Prawn Salad in avocado skins, a delicious and quick recipe with a lemon kick. If you are looking for lighter and more nutritious meals after all the heavy winter food, this is a recipe for you. Ready in just about 10 minutes.
Prep Time5 minutes mins
Cook Time5 minutes mins
Cooling time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: International
Servings: 2 people
Calories: 277kcal
- 1 large avocado
- 1 cup uncooked prawns (shrimp)
- 2 cloves of garlic, finely chopped
- 1 spring onion, finely chopped
- 1 teaspoon puree ginger
- 1 large tomato
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- a pinch of black pepper
- parsley or coriander (cilantro) to garnish
- 1 teaspoon vegetable oil
Heat up the oil in a pan, add the ginger, garlic and spring onion and stir for 10 seconds, then add the prawns and stir fry for about 2-3 minutes until cooked through.
Remove from the heat and let it cool down.
Chop the tomato into small cubes.
Cut the avocado in half, and use a spoon to scoop out the flesh.
You can either cut it into small cubes or mash it slightly.
Mix the chopped tomato with the chopped avocado, add the prawns, salt, pepper and lemon juice and mix well.
Fill the avocado skins with the salad, then garnish with freshly chopped parsley or coriander.
Serve cold.
Calories: 277kcal | Carbohydrates: 12g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 201mg | Sodium: 924mg | Potassium: 697mg | Fiber: 7g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 25.2mg | Calcium: 140mg | Iron: 2.4mg