Prawn and chickpea salad with creamy avocado dressing
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh basil
¼ cup(s), leaves
Lemon(s)
1 medium, juiced
Avocado
1 medium
99% fat-free, plain or natural yoghurt, unsweetened
170 g
Cos lettuce
2 baby, coarsely chopped
Cherry tomatoes
200 g, halved
Green shallot(s)
3 individual, thinly sliced
Raw peeled prawns
400 g, peeled, tails intact
Garlic
1 clove(s), finely chopped
Olive oil
1 tsp
Pomegranate
60 g, (¼ cup) seeds
Roasted chickpeas, in oil
½ cup(s), sea salt and balsamic vinegar flavour (40g)
Instructions
1
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
2
Combine lettuce, tomatoes and shallots in a large bowl.
3
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.
4
Add avocado dressing over the salad. Season with salt and pepper. Top salad with prawns. Sprinkle with pomegranate seeds and chickpeas to serve
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