Name: Prawn and chickpea salad with creamy avocado dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.25 cup(s) fresh basil leaves; 1 medium lemon(s) juiced; 1 medium avocado; 170 g 99% fat-free plain yoghurt; 2 baby cos lettuce coarsely chopped; 200 g cherry tomato halved; 3 individual green shallot(s) thinly sliced; 400 g green prawns peeled, tails intact; 1 clove(s) garlic finely chopped; 1 tsp olive oil; 60 g pomegranate (¼ cup) seeds; 2 packet(s) WW Chickpeas, Roasted, Sea Salt and Balsamic Vinegar (2x20g packets)

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Ingredients

fresh basil

¼ cup(s), leaves

lemon(s)

1 medium, juiced

avocado

1 medium

99% fat-free plain yoghurt

170 g

cos lettuce

2 baby, coarsely chopped

cherry tomato

200 g, halved

green shallot(s)

3 individual, thinly sliced

green prawns

400 g, peeled, tails intact

garlic

1 clove(s), finely chopped

olive oil

1 tsp

pomegranate

60 g, (¼ cup) seeds

WW Chickpeas, Roasted, Sea Salt and Balsamic Vinegar

2 packet(s), (2x20g packets)

Instructions

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

Prawn and chickpea salad with creamy avocado dressing

Ingredients

Instructions

Notes

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