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.
- 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
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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.
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Remove from the heat and let it cool down.
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Chop the tomato into small cubes.
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Cut the avocado in half, and use a spoon to scoop out the flesh.
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You can either cut it into small cubes or mash it slightly.
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Mix the chopped tomato with the chopped avocado, add the prawns, salt, pepper and lemon juice and mix well.
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Fill the avocado skins with the salad, then garnish with freshly chopped parsley or coriander.
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Serve cold.