Salads are where you can let your imagination, and your taste buds, run riot. Below we bring you a simple idea for a zesty, fresh salad which you can add ingredients you have to hand. The dressing will make ample for this salad with extra which can be stored in an airtight container for up to three days and used for further seafood salads or it also goes very well with leftover cooked chicken.
- Heavy based frying pan
- Large bowl
- Heavy bowl and whisk
- 1 cup of fromage frais
- flesh of 1 avocado
- zest and juice of two limes
- 1 tablespoon olive oil
- salt and pepper
- Enough prawns for persons eating
- a selection of various lettuce leaves
- cherry tomatoes
- diced cucumber
- chopped parsley
- seeds to scatter on top, such as sunflower seeds or pumpkin seeds, optional
Place the flesh of the avocado in a heavy bowl and squash down with a fork until it is a pulp. Add the fromage frais,lime juice and zest, olive oil and salt and pepper and whisk together well to combine to make the dressing.
Ensure that all the prawns are clean and heat the heavy based frying pan. Put the prawns in the frying pan and cook until pink and opaque, about 3 – 4 minutes. Place the washed salad leaves in a bowl and add the prawns. Drizzle the dressing over the salad and toss until everything is coated. Serve immediately on individual plates and sprinkle the seeds and chopped parsley over the top.
You can substitute the prawns with a variety of seafood of your choice.
The prawns can also be substituted with cooked chicken strips.
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