Prawn &
Avocado Salad
Serves 4
Points plan
4½ pts per serving
Core recipe
300 g peeled
prawns
2 medium avocado pear
1 portion lettuce
8 portion tomato(s)
1 teaspoon capers
1/8 teaspoon paprika
2 teaspoon lemon juice
2 medium avocado pear
1 portion lettuce
8 portion tomato(s)
1 teaspoon capers
1/8 teaspoon paprika
2 teaspoon lemon juice
2 tablespoon
tomato puree
120 g very low-fat plain yogurt
1. Sprinkle the cut surface of the avocados with a few drops of lemon juice. Stand each half on a separate serving dish or plate and garnish with shredded lettuce
2. To make the dressing, mix together the yogurt, tomato puree and capers, if using. Pat the prawns dry with some kitchen paper, then stir them gently into the dressing.
3. Pile the prawns and dressing into the avocado halves. Sprinkle with a little paprika or black pepper, then serve at once.
120 g very low-fat plain yogurt
1. Sprinkle the cut surface of the avocados with a few drops of lemon juice. Stand each half on a separate serving dish or plate and garnish with shredded lettuce
2. To make the dressing, mix together the yogurt, tomato puree and capers, if using. Pat the prawns dry with some kitchen paper, then stir them gently into the dressing.
3. Pile the prawns and dressing into the avocado halves. Sprinkle with a little paprika or black pepper, then serve at once.
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