Portreath Prawn And Avocado Salad
Portreath Prawn and Avocado Salad is a refreshing and light dish that showcases the fresh flavors of Cornish cuisine. This salad is perfect for a quick and healthy meal, and it's a great way to enjoy the local seafood and produce of Cornwall.
Ingredients
- 200g fresh Portreath prawns
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the Portreath prawns, diced avocados, sliced red onion, cherry tomatoes, diced cucumber, and chopped cilantro.
- In a small bowl, whisk together the extra virgin olive oil, lime juice, salt, and pepper.
- Pour the dressing over the prawn and avocado mixture and gently toss to combine.
- Divide the salad into 4 serving plates and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- None (no cooking required)
Nutritional facts per 1 serving
- Calories
- 250
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 12g
Supplies
Large bowl Small bowl Whisk Serving plates
Tools
Knife Cutting board
Serving suggestions
Serve the Portreath Prawn and Avocado Salad with a side of crusty bread or a light vinaigrette dressing.
Tips & tricks
For the best flavor, use fresh and ripe avocados and locally sourced Portreath prawns.
Cost
$15