Tex-mex grilled prawn salad

    21 mins

    Avocado, prawns and olive oil are all rich in heart-protecting vitamin E.

    Be the first to make this!

    Serves: 4 

    • 12 medium prawns (about 500 g), peeled and deveined
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • non-stick olive-oil cooking spray
    • 115 g cooked corn kernels (fresh, drained canned or thawed frozen)
    • 1 avocado, stoned, peeled and sliced
    • 12 grape tomatoes, each halved
    • 30 g finely chopped red onion
    • 2 tablespoons coarsely chopped, bottled pickled green chillies
    • 2 tablespoons pickled chillies liquid
    • 3⁄4 teaspoon ground cumin
    • 1 tablespoon olive oil
    • 16 bite-sized tortilla chips
    • 2 tablespoons chopped coriander
    • 65 g light sour cream

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Preheat grill to hot. Season prawns with salt and pepper. Coat with cooking spray.
    2. Grill prawns 10 cm from heat until curled and bright pink, 2 to 3 minutes each side. Let cool slightly.
    3. Combine corn, avocado, tomato, onion, pickled green chillies and liquid, cumin and oil in a large bowl. Let stand 5 minutes. Fold in prawns, tortilla chips and coriander.
    4. Divide salad between 4 serving plates. Top each one with sour cream. Serve immediately.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)

    User's IP: