Cajun prawns with avocado and tomato salad
3
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Cajun spice is traditionally used in chicken dishes but it really makes the prawns the star of this dish. Mixing with the lime and chilli, the whole salad becomes an amazing explosion of flavour!
Ingredients
Raw peeled prawns
500 g, peeled, tails intact
Cajun seasoning
2 tsp
Cos lettuce
680 g, (2x baby), torn
Cherry tomatoes
200 g, grape, halved
Avocado
1 medium, chopped
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Olive oil
1 tbs
Caster sugar
1 tsp
Fresh red chilli
1 whole, deseeded, finely chopped
Fresh coriander
1 tbs, leaves, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine prawns and seasoning in a glass or ceramic dish. Cover and refrigerate for 10 minutes.
2
Meanwhile, combine lettuce, tomatoes and avocado in a medium bowl. Whisk rind, juice, oil, sugar, chilli and coriander in a small bowl. Set dressing aside.
3
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook prawns for 2 minutes each side or until just cooked through. Add prawns and dressing to salad and toss to combine. Serve with lime wedges.
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