Tex-mex grilled prawn salad

    21 minutes

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

    1 person made this

    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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