Prawn, chickpea and avocado salad jar
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Prawns and avocado are two classic summer foods paired with chickpeas and chargrilled capsicums and a dressing of sweet lemon and cumin. Yum!
Ingredients
Olive oil
1 tsp
Lemon juice
2½ tsp
Ground cumin
¼ tsp
Honey
¼ tsp
Canned chickpeas, rinsed and drained
75 g, (1 x 125g can)
Cooked peeled prawns
125 g
Roasted capsicum, not in oil
40 g, sliced
Avocado
¼ medium, sliced
Iceberg lettuce
1 cup(s), shredded, torn
Instructions
1
Whisk oil with 2 teaspoons lemon juice, cumin and honey in a 2-cup (500ml) capacity glass jar with tight-fitting lid.
2
Place chickpeas in jar and top with prawns and capsicum. Toss avocado with remaining lemon juice and add to jar. Add lettuce. Place lid on and secure. Keep chilled, but stand at room temperature for about 20 minutes before serving so the dressing softens and the ingredients aren’t icy cold.
3
To serve, turn out into a bowl and toss to coat with dressing.
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