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Thursday, 25 August 2016

Marinated Prawn Salad With Fresh Ginger and Avocado

By: Miriam Borys Busby

Servings: 6

Lemon juice

1 400g bag Prawns - cooked & peeled  
1 juice of a lemon
¼ cup shallots or red onion - diced brunoise
½ cup fresh cilantro
½ cup celery - diced brunoise

10 grape tomatoes -diced in half
2 tablespoon white balsamic vinegar
2 tablespoon Olive oil
2 tablespoon Freshly grated ginger -peeled first
Salt & pepper - dash of each
Dash hot sauce
½ box Arugula & spinach greens

Salad Dressing 
½ cup sour cream
½ cup mayo
¼ cup goats cheese
¼ cup sun dried tomatoes - diced fine
1 tsp. Hot sauce
3 tablespoon white balsamic vinegar
1 tsp. Italian herbs Salt & pepper

To prepare ahead, the prawn salad filling can be made in the morning to be served at dinner time. 
To get a head start I cut the avocado in half and scoop out the half in one piece with a large spoon. 
Place the halves of avocado in a bowl and drizzled with lemon juice. This prevents the avocado from turning brown.

Meanwhile, dice up cooked prawns into smaller
pieces (this helps when serving as the salad stays inside the ½ avocado). You can either buy the cooked prawns or buy them raw and sauté them yourself in butter and olive oil.

Wash celery & dice brunoise (very small).
Wash and chop cilantro.
Dice shallot and tomatoes. Grate peeled ginger.
Add prawns, celery, cilantro, shallot, tomatoes & ginger into a mixing bowl.
Pour olive oil, hot sauce and white balsamic vinegar over prawn mixture. Squeeze lemon juice onto prawn mixture as well and add salt and pepper to taste and store in fridge until meal time.
Wash salad greens. 

To plate this salad place a layer of salad greens onto plate. Place an avocado half (or two) onto greens. Spoon a good portion of the marinated prawn mixture on to the avocado.

Place a dollop of salad dressing onto prawn mixture. 

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