Prawn and Avocado Salad with Ginger Dressing

Salad

Cook Time: 30 min Servings: 4 Source:

Ingredients

Prawn and avocado salad

1 kilogram medium cooked prawns

200 gram snow peas, sliced thinly

1 bunch chives, chopped

100 gram baby spinach leaves

1 medium (250g) avocado, sliced

Ginger dressing

1/4 cup finely grated fresh ginger

1/3 cup (80ml) olive oil

2 tablespoon lemon juice

1 teaspoon white sugar

salt and freshly ground black pepper

Description

Fresh ginger dressing really brings this prawn and avocado salad to life.

Directions

Peel and devein the prawns. Cut prawns in half lengthways.

For the ginger dressing, press the grated ginger between two spoons over a small bowl, reserve the juice; discard ginger. Combine the olive oil, lemon juice, sugar, salt and pepper to taste in a screw-top jar; shake well. Add the ginger juice gradually, to taste.

Combine the prawns, snow peas, chives, spinach and avocado in a large bowl.

Just before serving, add the ginger dressing to salad; toss to combine.

Notes

You can use 500g cooked chicken breast fillets instead of the prawns, if desired. Ginger dressing can be made a day ahead. Salad is best made close to serving. Not suitable to freeze.