Prawn and chickpea salad with creamy avocado dressing
¼ cup(s), leaves
1 medium, juiced
99% fat-free plain yoghurt
2 baby, coarsely chopped
200 g, halved
3 individual, thinly sliced
400 g, peeled, tails intact
1 clove(s), finely chopped
60 g, (¼ cup) seeds
WW Chickpeas, Roasted, Sea Salt and Balsamic Vinegar
2 packet(s), (2x20g packets)
- Process basil, 1 tablespoon juice, avocado, yoghurt and 1-2 tablespoons water in a small food processor or blender until smooth. Season dressing with salt and pepper
- Combine lettuce, tomatoes and shallots in a large bowl.
- Combine prawns, garlic, remaining juice and oil in a medium bowl. Heat a large non-stick frying pan over medium heat. Cook prawns for 2-3 minutes each side or until golden and cooked through.
- Add avocado dressing over the salad. Season with salt and pepper. Top salad with prawns. Sprinkle with pomegranate seeds and chickpeas to serve