Avocado, prawn and silverbeet salad with toasted rye bread

Recipes / Salads

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

Recipe «Avocado, prawn and silverbeet salad with toasted rye bread» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

  • 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 

Instructions

  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.