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Prawn, avocado & soya bean salad

The combination of shellfish, coriander, sweet chilli sauce and cucumber is a winner in this green salad packed with goodness

  • Prep: 10 mins
    Cook: 3 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 324
  • Carbohydrates 13
  • Saturated Fat 3
  • Sugar 9
  • Protein 24
  • Fat 18
  • Fibre 6
  • Salt 1.7

Nutrition per serving

  • Calories 324
  • Carbohydrates 13
  • Saturated Fat 3
  • Sugar 9
  • Protein 24
  • Fat 18
  • Fibre 6
  • Salt 1.7

Ingredients

  • 85g frozen soya beans
  • 85g cooked and peeled king prawns
  • 2 tsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tsp extra-virgin olive oil
  • ½ small ripe avocado, stoned, peeled and chopped into small pieces
  • ¼ cucumber, chopped into small pieces
  • small pack coriander leaves
  • small pack baby salad leaves

Method

  1. Cook the soya beans in a pan of boiling water for 2-3 mins until tender, then drain and cool under cold water. Toss the prawns with the sweet chilli and lime zest. Whisk together the oil, lime juice and some seasoning to make a dressing.

  2. Mix the soya beans, avocado, cucumber and coriander. Pour over the dressing and toss to coat. Top with the prawns and salad leaves.

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