Prawn, papaya and avocado salad

4 servings Prep: 5 mins, Cooking: 45 mins By Food24
Tap for method
Tap for method

Ingredients (15)

For the red pepper mayo:
1 red pepper — large
1 garlic — cloves
3 Tbs mayonnaise
62 ml fresh coriander
salt and freshly ground black pepper — to taste
For the salad:
200 g prawn tails — cooked
1 papaya — diced
1 avocado — cubed
6 spring onions
lemon — halved, juice only
salt and freshly ground black pepper
60 ml micro greens
125 ml croutons
30 ml mixed seeds
olive oil — extra virgin
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 200°C. Roast the pepper until softened and charred. Place into a bowl and cover with Clingfilm and allow it to sweat for 15 minutes.

Remove the skin from the pepper and cut into quarters – reserving the juice.

Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend again until well combined. Season to taste. Chill in the fridge before serving if possible.

In a mixing bowl, gently combine the prawn tails, papaya, avo and spring onions with the lemon juice and season to taste.
Arrange onto a serving dish and scatter with micro herbs, croutons and seeds.

Drizzle with extra virgin olive oil and serve the red pepper mayo on the side.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.

 



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.