• I’ve got seafood on the brain at the moment – there’s a big box of prawns waiting to be turned into something special in our freezer and i think this salad is it. I found the recipe on this great website which really is an excellent resource for interesting and moreish looking recipes.

    Shrimp-and-Avocado-Salad-3

     

    Here’s the thing with this recipe – the dressing is made with white miso paste – last time i looked for it in an Asian supermarket (and admittedly that was a long time ago), i battled to find it in less than a kilo tubs, so, the suggestion is to try an alternative Asian style dressing (which i’ve included below too). Also, you know my feelings on kale (bleeerugh), so i’m going to try this with spinach all the way.

     

    Ingredients
    For the salad:
    • 1 teaspoon minced garlic
    • ½ pound raw prawns, tails removed
    • ½ tablespoon butter
    • ½ teaspoon chili powder
    • ¼ teaspoon cayenne
    • 1½ cups sliced avocados (2 small)
    • 1 cucumber
    • 4 cups chopped spinach or baby kale
    • fresh chopped coriander for topping
    • peanuts for topping
    For the dressing:
    • 1 2cm piece of fresh peeled ginger
    • 3 tablespoons oil
    • 3 tablespoons lime juice (more to taste)
    • 2 tablespoons agave nectar
    • 1½ tablespoons white miso
    • ½ teaspoon minced garlic
    • ¼ teaspoon salt
    Instructions
    1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
    2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
    3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh coriander and peanuts for crunch.
     If you can’t find white miso paste – try this great multi-purpose Asian dressing…
    • 2 cloves garlic
    • 3 bird’s eye chillies
    • 2 tablespoons soy sauce
    • 2 tablespoons vinegar
    • 2 tablespoons sugar
    • 1 tablespoon fresh lime juice
    • 1 tablespoon oil
    • ½ teaspoon fish sauce
    • ¼ cup peanut butter
    • ¼ cup water
  • 2 Comments to “A Wow Prawn & Avo Salad”

    1. Lois Carol Wessels on

      Thank you can’t wait to try this!

    2. Li on

      Yum, yum, yummo!

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