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. |
| 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 |
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- 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
- Season prawns with salt, pepper and remaining lime juice
- Mix all the remaining salad ingredients into a bowl. Add the avocado and prawns
- Arrange the lettuce on a salad platter and spoon the salad onto the platter
- Mix the salad dressing ingredients together and drizzle over the salad and keep in fridge until needed
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Chef’s note: if fresh cashew cannot be found, soak dried cashew overnight and boil with a pinch of saffron, strain and use instead |
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