Avocado, prawn and scallop salad

Cooking Salads Avocado, prawn and scallop salad

Gather fresh shellfish for this impressive prawn and scallop salad with avocado.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Soy free Tree nut free Wheat free
  1. Place the sesame seeds in a large frying pan over a medium heat. Cook, stirring occasionally, for about 2 minutes or until golden. Remove and set aside.
  2. Divide the watercress, prawns, mango and avocado among serving dishes.
  3. Heat the olive oil in the frying pan over a high heat. Cook the scallops for about 1 minute each side or until golden and cooked through. Remove from the pan. Season the scallops with salt and pepper. Divide among the salads and drizzle with the lime juice and scatter over the sesame seeds.

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2 tsp sesame seeds
1/4 bunch watercress, sprigs picked, washed
12 cooked prawns, peeled, deveined
1 mango, peeled, chopped
1 shepard avocado, halved, stone removed, peeled, chopped
1 tbsp olive oil
12 scallops
Salt & freshly ground pepper
1 lime, juiced

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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