Avocado, prawn and silverbeet salad with toasted rye bread

Cooking Salads Avocado, prawn and silverbeet salad with toasted rye bread

For a truly special midday meal, layer verjuice-mustard prawns and avocado on dark rye bread.

Lables: Low carb Lower gi Egg free Fish free Lactose free Milk free Peanut free Tree nut free
  1. Combine the verjuice or white wine vinegar, mustard, oil and lemon juice in a large bowl.
  2. Peel and cut each avocado into thin wedges. Add the wedges to the vinaigrette and stir gently to coat.
  3. Remove and discard the stems and central veins from the silverbeet leaves. Place the leaves on top of each other, roll up, then cut across the roll to shred. Add to the salad bowl with the prawns.
  4. Tear the bread, toss gently with the salad and serve immediately.

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2 1/2 tbsp verjuice or white wine vinegar
1 tsp Dijon mustard
1 1/2 tbsp olive oil
2 tbsp lemon juice
2 avocados
3 silverbeet leaves
16 large cooked prawns, peeled, deveined, halved lengthways
4 slices dark rye bread, crusts removed, toasted

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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