Avocado & Prawn Summer Salad drizzled with Sweet Passion Fruit Vinaigrette
Avocado is a peculiar fruit that uses its tree as a warehouse and has properties that makes it a better substitute for butter, but is high on cholesterol.
Ingredients
For the Salad:
1.
1 ripe avocado
2.
mustard
3.
150 g medium prawns, cleaned, de-veined
and cooked
4.
Salt & pepper to taste
5.
100 g fresh cashew
6.
8 broccoli flowerets, blanched
7.
8 cauliflower flowerets, blanched
8.
1 green cucumber, sliced
9.
8 cherry tomatoes, halved
10.
1 medium onion, cut into rings
11.
1 sweet passion fruit
For the Salad Dressing:
1.
½ (half) tsp Dijon
2.
30 ml corn oil
3.
10 ml vinegar
4.
1 tsp lime juice
5.
1 tsp sugar
6.
1 passion fruit
7.
Salt & pepper to taste
Serves 6
Method
1.
Half the avocado and remove the seed. Peel the skin and chop the flesh into cubes. Immediately drizzle with half the lime juice to prevent from discoloring. Keep aside
2.
Season prawns with salt, pepper and remaining lime juice
3.
Mix all the remaining salad ingredients into a bowl. Add the avocado and prawns
4.
Arrange the lettuce on a salad platter and spoon the salad onto the platter
5.
Mix the salad dressing ingredients together and drizzle over the salad and keep in fridge until needed
Chef’s
tip:
If fresh cashew cannot be found, soak dried cashew overnight and boil with a pinch of saffron, strain and use instead
Sambols & Salads
Chef’s
tip: