Avocado and Prawn-Shrimp Salad

PROS

Avocado is a healthy source of monounsaturated fats and dietary fiber.

Prawns are a low calorie and high protein food.

This salad is easy and quick to prepare.

CONS

Prawns are high in cholesterol.

Mayonnaise-based dressings can be high in calories and fat.

HEALTH & BENEFITS

This salad is a good source of healthy fats, protein, and fiber.
Avocado contains beneficial nutrients such as potassium, vitamin K, and folate.
Prawns are a good source of selenium, which has antioxidant properties.
Eating a diet rich in vegetables, fruits, and lean proteins such as prawns can help reduce the risk of chronic diseases such as heart disease and diabetes.

	1/2 head iceberg lettuce ( leaves trimmed )
	1/2 head frisee lettuce ( leaves trimmed )
	1/2 cup fresh chervil ( sprigs )
	1 tablespoon olive oil
	1 tablespoon lemon juice
	1 lemon ( cut into wedges to serve )
	2 avocados
	900 g prawns ( about 20 medium cooked peeled deveined tails intact )
	1/2 cup mayonnaise ( whole egg 150 grams )
	1 tablespoon tomato paste
	1 tablespoon lemon juice
	2 tablespoons Worcestershire sauce
	1 teaspoon Dijon mustard

1.	Shred the iceberg lettuce and frisee lettuce and mix in a large bowl with the chervil sprigs.
2.	In another bowl, whisk together the olive oil and lemon juice. Drizzle the dressing over the salad and toss to coat evenly.
3.	Cut the avocados in half and remove the pit. Cut the flesh into slices and arrange on top of the salad.
4.	In a separate bowl, mix together the mayonnaise, tomato paste, lemon juice, Worcestershire sauce, and Dijon mustard to make the dressing.
5.	Add the cooked prawns to the dressing and stir to coat.
6.	Arrange the prawns on top of the avocado slices and serve with lemon wedges on the side.

Avocado and Prawn-Shrimp Salad

Avocado and Prawn-Shrimp Salad Recipe

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