Salad therapy – pepper prawns with avocado and rocket leaves

We have been rather quiet this week but have been collecting a few recipes which we couldn’t find time in the day to post.   One of us had a pretty big milestone birthday mid-week – officially in a new age bracket statistically speaking!  The first recipe we would like to share is a warm pepper prawn salad served with avocado and baby plum tomatoes on a bed of rocket leaves.

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What do I need to make it?

  • 1 packet of rocket leaves
  • 12 baby plum tomatoes halved
  • 2 small avocado’s pitted and cubed
  • 20 jumbo prawns
  • 1 small shallot finely chopped
  • 2 cloves of garlic minced
  • 1 Thai red chilli chopped
  • Juice of half a lemon
  • Handful of coriander leaf stems chopped finely
  • Handful of fresh basil chopped
  • A generous knob of butter
  • Salt and pepper to taste

How much will I make?

Serves 2

How do I make it?

Sprinkle some salt and pepper on the prawns and keep them aside for half an hour.   Heat butter in a pan and add the chopped garlic to it – saute for 30 seconds before adding the chopped shallots and red chilli.   Continue to saute till the shallots go translucent before adding the prawns.   Cook on both sides till done – shouldn’t take more than 8-10 minutes.   Garnish with chopped coriander stems and basil.   Squeeze the juice of half lemon and serve hot on a bed of rocket leaves, avocados and baby plum tomatoes.

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Tricolore salad

As previously stated in one of our earlier blogs tricolore is one of our all time favourite salads and tonight we had one for dinner.  We have normally stuck to the traditional recipe of beef tomatoes, avocados and fresh mozzarella cheese garnished with fresh basil and dressed with extra virgin olive oil and lemon juice.  This evening we added grated lemon zest  for a change  and it works really well 🙂

Tricolore salad