Fresh, zesty, and on the table in 20 minutes flat, Chef Lizzie’s prawn and avocado rice salad is the perfect thing to make if you’re looking for something lighter. The fresh flavours in this dish are brought to life by the sweet and sticky Thai-style dressing and work really well with the different textures in this dish. If you’re looking for a healthy quick-fix this week, this recipe is your answer.
Always refer to the product label for the most accurate ingredient and allergen information.
Red Bullet Chilli
Soy Sauce(ContainsGluten, Soya)
a) Fill a large saucepan with the boiling water and bring back to the boil on high heat. b) When boiling, add the rice and cook for 8-10 mins, then drain in a sieve and set aside.
a) Meanwhile, trim the carrot (no need to peel) and coarsely grate. b) Slice round the avocado lengthways and twist apart. Remove the stone, scoop out the flesh and roughly chop into chunks. c) Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges. Halve the red chilli lengthways, deseed and finely chop.
a) In a small bowl, stir together the soy sauce, honey and the juice of half the lime. b) Season to taste with salt, pepper and a pinch of sugar (if you have any).
a) Heat a drizzle of oil in a frying pan over medium-high heat. b) When hot, add the prawns and stir-fry for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. c) Remove from the heat.
a) Toss the cooked rice into a mixing bowl with the grated carrot. b) Stir through half the coriander, all the lime zest and a pinch of chilli. c) Season to taste with salt and pepper if needed.
a) Serve the rice in bowls topped with the prawns, chunks of avocado, a sprinkling of remaining coriander and red chilli (go easy on the chilli if you don't like things too hot!). b) Drizzle the dressing all over and top with the remaining lime wedges for squeezing over. ENJOY!