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- Salad (1343)
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Stuffed avocado salad
Recipe by:
Lynn Lewis
This prawn, avocado, and watercress salad in dill dressing is served in the hollowed-out shells of avocados for a delicious and visually-appealing meal accompaniment.
Ready in 20 minutes
Saved as a favourite by 12 cook(s)
Ingredients
Serves: 4
- 2 spring onions
- 1 large lemon (for juice and slicing)
- 1 tablespoon canola oil
- 1 tablespoon sherry vinegar
- salt and freshly ground black pepper
- 175g cooked, peeled prawns
- 4 medium ripe avocados
- 1 cup trimmed watercress
- dill dressing
- 1⁄2 cup sour cream
- 1 teaspoon lemon juice
- 3 tablespoons finely chopped fresh dill
- salt and freshly ground black pepper
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Preparation method
Prep: 20 minutes1.
Finely dice spring onions. Cut lemon in half. Cut one half into thin slices and squeeze juice from other half.
2.
Whisk oil and vinegar until combined; add salt and pepper to taste. Add spring onions and prawns. Marinate while making dressing.
3.
To make dill dressing, whisk sour cream and 1 teaspoon lemon juice in a bowl until creamy. Add salt and pepper to taste. Stir in dill.
4.
Cut avocados in half and remove stones. Remove flesh, leaving a rim about 5 mm wide. Dice flesh finely and mix with 1 tablespoon lemon juice and a little salt.
5.
Combine avocado, watercress, prawns and spring onions and spoon into avocado shells. Spoon dill dressing on the top. Garnish with lemon slices.
Provided by: Allrecipes
Last updated:
14 Aug 2012
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