Starters, Sides & Salads
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Orange, Avocado & Prawn Salad
Ingredients
- 120g Sunbeam Dry Roasted Almonds
- 1 baby coz lettuce, washed and cut into pieces
- 1 avocado, peeled, cut into wedges length ways
- 18 - 20 cooked, fresh jumbo tiger prawns, shelled and
- deveined
- 2 large oranges, peeled and cut into segments
- Creamy Citrus Dressing
- ¼ cup S&W Whole Egg Mayonnaise
- ¼ cup cream
- 1 tsp each of grated lemon, lime and orange rind
- 2 tbs lime juice
- 2 tbs chopped chives
- 1 tsp chopped mint
Method
| 1. | Preheat oven to 200°C |
| 2. | Arrange lettuce on a serving plate. Top with, avocado, prawns and orange segments. Sprinkle with almonds and serve with a drizzle of citrus dressing. |
| 3. | To make dressing place all ingredients in a medium jug and stir well to combine. |