Tex-mex grilled prawn salad

Recipe by: Lynn Lewis

| Photo by: ReadersDigest

EASY

Ready in 21 mins

Reviews (0) | Tweaks (0)

Prep: 15 mins Cook: 6 mins

Serves: 4

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

Recipe provided by:

Readers Digest | Vegetables For Vitality

Ingredients

12 medium green prawns (about 500 g), peeled and deveined

¼ teaspoon salt

¼ teaspoon black pepper

non-stick olive-oil cooking spray

⅔ cup (115 g) cooked corn kernels (fresh, drained canned or thawed frozen)

1 avocado, stoned, peeled and sliced

12 grape tomatoes, each halved

¼ cup (30 g) finely chopped red onion

2 tablespoons coarsely chopped, bottled pickled jalapeño chillies

2 tablespoons pickled jalapeño liquid

3⁄4 teaspoon ground cumin

1 tablespoon olive oil

16 bite-sized tortilla chips

2 tablespoons chopped coriander

¼ cup (65 g) light sour cream

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 jalapeños 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.

fresh ideas

Pickled jalapeños give the salad its hot punch. The pickling liquid will spice up homemade salsas.

Printed from Allrecipes.com.au 2/09/2010