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Avocado & Prawn salad
1 x handful of prawns
1 x Avocado
2 x teaspoons capers
1/8 x lemon
1/2 x little gem lettuce
3 x slices cucumber
1 x tomato
3 x Basil leaves
3 x green olives
1 x clove garlic
1. In a bowl add sliced tomato, fine chopped garlic, fine chopped basil leaves, sliced green olives and a tablespoon of Extra V olive oil. Leave to rest in the fridge & for all the flavours to infuse & come together.
2. Open the prawns & season with a little sea salt/black pepper. Then Place in a bowl, add the capers and a squeeze of lemon juice.
3. Cut the avocado lengthways and remove the stone/skin.
4. Wash the lettuce, slice the cucumber and arrange in the centre of the plate.
5. Slice the avocado, then place over the top of the lettuce/cucumber, then squeeze a little lemon juice.
6. Then place the tomato infusion over the salad and avocado, topped with the prawns.
You can also do this with Mackerel or Salmon. Its a delicious/simple salad especially the tomato/garlic/olive part. Its important to allow this to rest otherwise the garlic can be too strong/hot. Allowing it to soak in some of the oil softens it a little and infuses the whole dish. You cant really go wrong with the tomato, basil, garlic, olive combo anyway - tried a tested over many years in Italy/Spain. The capers work very well with the prawns and the avocado offering a little salty/bitterness taste to the salad.
Bottle of chilled Chablis to the side on a summer evening and she will be purring all over you.
1 x handful of prawns
1 x Avocado
2 x teaspoons capers
1/8 x lemon
1/2 x little gem lettuce
3 x slices cucumber
1 x tomato
3 x Basil leaves
3 x green olives
1 x clove garlic
1. In a bowl add sliced tomato, fine chopped garlic, fine chopped basil leaves, sliced green olives and a tablespoon of Extra V olive oil. Leave to rest in the fridge & for all the flavours to infuse & come together.
2. Open the prawns & season with a little sea salt/black pepper. Then Place in a bowl, add the capers and a squeeze of lemon juice.
3. Cut the avocado lengthways and remove the stone/skin.
4. Wash the lettuce, slice the cucumber and arrange in the centre of the plate.
5. Slice the avocado, then place over the top of the lettuce/cucumber, then squeeze a little lemon juice.
6. Then place the tomato infusion over the salad and avocado, topped with the prawns.
You can also do this with Mackerel or Salmon. Its a delicious/simple salad especially the tomato/garlic/olive part. Its important to allow this to rest otherwise the garlic can be too strong/hot. Allowing it to soak in some of the oil softens it a little and infuses the whole dish. You cant really go wrong with the tomato, basil, garlic, olive combo anyway - tried a tested over many years in Italy/Spain. The capers work very well with the prawns and the avocado offering a little salty/bitterness taste to the salad.
Bottle of chilled Chablis to the side on a summer evening and she will be purring all over you.
