Rockmelon and avocado combined with prawns and garnished with coriander leaves make a pretty summer meal salad that is filling but not too rich.
a few sprigs of coriander
50g mixed salad leaves
350g peeled cooked prawns
For the dressing
1 small shallot
½ cup crème fraîche or cream
2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
a pinch of sugar
salt and black pepper
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Directions Preparation:20min › Ready in:20min
To make the dressing, halve, peel and finely chop the shallot. Put into a bowl and add the crème fraîche, olive oil, cider vinegar and sugar. Stir well, season to taste with salt and a good grinding of pepper and put aside.
Strip off the coriander leaves and put aside for a garnish.
Cut the rockmelon into quarters and discard the seeds. Remove the skin and cut the flesh lengthways into narrow slices.
Halve and stone the avocados, then peel and cut the flesh lengthways into slices the same thickness as the melon.
Trim, rinse and dry the salad leaves and divide among six plates. Arrange the slices of melon and avocado among them. Scatter the prawns on top and, using a spoon, drizzle over the dressing.
Garnish the salad with the reserved coriander leaves and serve.