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Prawn and Avocado Salad

Prawn and Avocado Salad

Prawn and Avocado Salad

with Carrot Rice and Thai Dressing

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We love a good Prawn and Avocado Salad with Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Gluten

•Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

120

King Prawns

150

Basmati Rice

25

Soy Sauce

(Contains: Gluten, Soja)

15

Honey

1

Avocado

½

Red Chilli

1

Lime

1

Carrot

1

Coriander

Nutritional information

Energy (kcal)549 kcal

Energy (kJ)2297 kJ

Fat21 g

of which saturates4 g

Carbohydrate72 g

of which sugars12 g

Protein18 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Chopping Board

•Grater

•Knife

•Bowl

•Spoon

•Grill Pan

•Mixing Bowl

Instructions

Cook the Rice

1

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.

Prep the Veggies

2

a) Meanwhile, trim the carrot (no need to peel) and coarsely grate. b) Halve the avocado lengthways and twist apart. Remove the stone, scoop out the flesh and 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.

Make the Dressing

3

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).

Fry the Prawns

4

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. c) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.

Assemble the Salad

5

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.

Serve

6

a) Serve the rice in bowls topped with the prawns, chunks of avocado and 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.

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