Salad Recipe: “Spicy Prawn Stuffed Avocado”

Welcome to:

Bored with your usual veggie salad? Give it a spicy kick!

This medium spicy prawn stuffed avocado salad of mine is inspired from the prawn ceviche served in avocado halves that me and my husband had awhile ago in one of the Mediterranean restaurant near us.

Prawns- spice- herbs with a tropical fruit sounds deli and healthy for me. It’s one of the gluten-free lunch, appetizer or even a hearty snack option and just perfect for the summer.

Let’s go and make it!

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Cuisine: Italian/Mediterranean
Preparation Time: 15 minutes
Making Time: 10 minutes
Total Time: 25 minutes
Serving: 2

Ingredients:
2 medium Avocados
8 medium-large Prawns
1 spoonful Red Onion
1 Red Chilli
1 spoonful Coriander or cilantro
1 teaspoon unsalted butter
1 garlic
2 tablespoon lemon juice
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Apple Cider Vinegar
Salt & Black Pepper to taste

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Direction:

• Wash, peeled and marinate the prawns with salt, pepper and a tablespoon of lemon juice. Sauté the prawns in a skillet with olive oil over medium heat for about 5minutes then add the butter, minced garlic, a squeeze of lemon and teaspoon of minced cilantro to give it more taste and aroma. Mix well for another two minutes and remove from the heat.
  
  
  

• Wash, pat dry with kitchen paper and slice the avocados in half and remove the pits. Carefully scrap out half of the avocado meat using a spoon and just left a little bit from it’s side. (You can scrap out everything if you like.)
  

• Dice the avocados, half of the prawns, red onions, red chili, cilantro and transfer to a large bowl. Add the olive oil, vinegar, sugar, salt and pepper to taste and mixed well.
  

• Now for the fun part!
  Stuffing the avocado halves, add the remaining sautéed prawns and it’s done!
  

Oh gosh, I so love that herb and spice aroma! It’s giving me that sense of....”foodgasm” 🤪

It’s the first time that I made prawn avocado stuffed salad and the husband asked me if when am I gonna make it again (2 parts wasn’t enough for him).

I really recommend this low carb salad recipe. It’s quick and easy to make plus using the avocado halves instead of throwing it right away makes a more appetizing presentation and I saved some plates to wash after (lol).

Till our next recipe!

All contents are mine unless stated otherwise.
Camera used: Nikon D3100

#salad #recipe #foodphotoshoot #ulog #philippines #spain #life #untalented

Have a JOYful day Steemian!

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