Garlic and chilli prawn salad with avocado and white beans
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Time to make:
$5.75 per serve
(at time of publication)
Full ingredients list:
2 x 400g cans cannellini beans, rinsed, drained
1 large Lebanese cucumber, trimmed, diced
1 small avocado, diced
150g roast red capsicum, drained, chopped
120g bag mixed baby spinach and rocket
1 tablespoon lime juice, plus lime wedges, to serve
2 teaspoons olive oil
300g peeled green garlic prawns
1/2 teaspoon dried chilli flakes
Nutritional information (per serve)
Instructions and steps:
Step 1Put beans, cucumber, avocado, roast red capsicum, baby spinach and rocket in a large salad bowl. Whisk lime juice and olive oil in a small jug; add to bowl. Toss until well combined and season with cracked black pepper.
Step 2Cook prawns with chilli flakes in a large non-stick frying pan for 2–3 minutes, or until prawns are just cooked through.
Step 3Top salad with prawns and serve with a lime wedge.
About this recipe
First published: December 2015