Zesty Prawn And Avocado Breakfast Salad Recipe

About this recipe

A refreshing mix of tender prawns, creamy avocado, and vibrant greens, perfect for energizing your morning.

Ingredients

• - Schwartz Flat Leaf Parsley
• 250 Ml Trs Lemon Juice 250Ml
• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 10G Avocado Leaves, 10G
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Cucumber 1Pc
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - PLJ Lemon Juice Original Sharp 500ml
• 500 G Fresh Vine Tomato 500g
• 125G Florette Mixed Salad
• 1 L Crisp N Dry Oil
• - Greenfields Black Peppercorns
• 1 Kg Fine Sea Salt, 1Kg

Instructions

1. 1. Wash and dry the mixed salad greens thoroughly, then place them in a large serving bowl.
2. 2. Peel and dice the avocado into bite-sized chunks, ensuring the texture remains creamy and intact.
3. 3. Slice the cucumber and cherry tomatoes evenly, then add them to the bowl with the greens.
4. 4. Heat a skillet over medium heat and add the olive oil, allowing it to warm slightly.
5. 5. Season the prawns with salt and black pepper, then sauté them in the skillet for 3-4 minutes until they turn pink and are fully cooked.
6. 6. Let the cooked prawns cool slightly, then add them to the salad bowl on top of the vegetables.
7. 7. In a small bowl, whisk together lemon juice, olive oil, salt, and freshly chopped parsley to create the dressing.
8. 8. Pour the dressing evenly over the salad, ensuring all components are lightly coated for flavor.
9. 9. Toss the salad gently to combine the prawns, avocado, greens, and vegetables without breaking the avocado chunks.
10. 10. Serve immediately for a fresh and vibrant breakfast packed with nutrients.