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European Recipes

Double Prawn and Fruity Avo Salad

Double Prawn and Fruity Avo Salad

Double Prawn and Fruity Avo Salad

with roasted potatoes

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Creamy avocado and fruity mango dressing are a slightly unexpected but totally delicious paring for the popping prawns in this easy salad dish.

Tags:

Eat Me First

•Calorie Smart

Allergens:

Cashew nuts

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Prawns

120 grams

Salad Leaves

1 sachet(s)

Mango Chutney

1 unit(s)

Avocado

10 grams

Cashew Nuts

(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Nuts, Peanut)

2 unit(s)

Tomato

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

600 grams

Potatoes

Not included in your delivery

to taste

Pepper

to taste

Salt

to taste

Oil

Nutrition Values

Energy (kJ)2482 kJ

Energy (kcal)593 kcal

Fat20.4 g

of which saturates3.5 g

Carbohydrate78.7 g

of which sugars18 g

Dietary Fiber3.5 g

Protein31.1 g

Cholesterol156 mg

Salt5.11 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Potatoes

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Pop onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Make the Salad

2

Cut the tomato into 2cm chunks.
Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Just before serving, toss the salad leaves with tomato, apple cider vinegar and a drizzle of oil.
Season with salt and pepper.

Fry the Prawns

3

Place a pan over medium heat (no oil).
Dry-fry the cashews until lightly toasted, 1-2 mins. Remove from the pan and set aside.
When the potatoes have been cooking for 20 mins, return the pan to medium-high heat with a drizzle of oil.
Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Finish and Serve

4

Divide the prawns and potatoes between plates.
Serve the salad alongside topped with mango chutney, avocado and cashews.

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