Tex-mex grilled prawn salad

Tex-mex grilled prawn salad


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

Lynn Lewis

Serves: 4 

  • 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

Preparation: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 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.

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