Cajun prawns with avocado salad

Cooking Salads Cajun prawns with avocado salad

Easy, tasty salads are the order of the day and this one is just bursting with flavour!

Lables: Low carb Low fat Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Soy free Tree nut free Wheat free
  1. Preheat barbecue grill or chargrill on high. Combine the prawns, parsley, Cajun seasoning and 2 teaspoons of the oil in a large bowl. Season with salt and pepper.
  2. Cook the prawns on the preheated barbecue or chargrill for 2 minutes each side or until changed in colour and just cooked through. Transfer to a bowl and cover loosely with foil to keep warm.
  3. To make the avocado salad, place the lettuce, tomatoes, avocado and green shallots in a large bowl. Drizzle with remaining oil and lemon juice, and gently toss to combine.
  4. Serve Cajun prawns with avocado salad and lemon wedges.

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1kg green banana prawns, peeled, deveined, tails intact
1 tbsp chopped fresh continental parsley leaves
2 tsp Cajun seasoning mix
1 1/2 tbsp olive oil
Salt & freshly ground black pepper
1 x 200g pkt mesclun lettuce leaves
200g grape tomatoes, halved
2 avocados, halved, stones removed, peeled, chopped
3 green shallots, trimmed, chopped
1 tbsp fresh lemon juice
Lemon wedges, to serve

Adv

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