Prawn & avocado salad jar
4
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Simple but delicious. Use any salad leaf you like in place of the iceberg.
Ingredients
Olive Oil
1 teaspoon(s)
Lemon Juice, Fresh
2½ teaspoon(s)
Ground Cumin
¼ teaspoon(s), level
Honey
¼ teaspoon(s), level
Chickpeas, cooked
3 tablespoon(s), heaped
Prawns, Peeled & Cooked
125 g
Roasted red peppers in brine, drained
40 g, drained weight
Avocado
¼ medium
Lettuce
4 leaf/leaves, small
Instructions
1
Whisk the oil with 2 tsp of the lemon juice, the cumin and the honey in a 500ml-capacity jar. Then add the chickpeas, followed by the prawns and roasted red peppers.
2
Toss the avocado with the remaining lemon juice and add to the jar, then top with the lettuce and secure the lid. Keep chilled, removing from the fridge 20 minutes before eating. Turn out into a bowl and toss together to serve.
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