Prawn Salad - Innit

Ingredients

4 Servings

Meat & Seafood

  • Prawn 450 g

Pantry

  • Extra Virgin Olive Oil 120 mL

  • Tinned Palm Hearts 70 g

Produce

  • Fresh Cilantro 8 g

  • Hass Avocado 1

  • Fresh Persian Limes 2

  • Fresh Eureka Lemon 1

  • Red Onion 1

Spices

  • Salt 1 pinch

  • Smoked Paprika 1 Tbsp

  • Black Peppercorn 1 Tbsp

Preparation

  1. Cook Prawns

    Bring water with lemon & peppercorns to a simmer. Drop prawns & cook until they turn pink. Remove prawns from water & ice down until cold.

    • 450 g, peeled, deveined Prawn
    • 950 mL Tap Water
    • 1, peel & juice Fresh Eureka Lemon
    • 1 Tbsp Black Peppercorn
  2. Ingredient Prep

    Prepare ingredients.

    • 1, chunks Hass Avocado
    • 70 g, sliced Tinned Palm Hearts
    • 1, thinly sliced Red Onion
  3. Flavour Creation

    Combine ingredients in a small bowl. Mix well.

    • 2, juiced Fresh Persian Limes
    • 120 mL Extra Virgin Olive Oil
    • 1 Tbsp Smoked Paprika
  4. Salad Assembly

    Combine ingredients with dressing. Mix well.

    • 450 g, peeled, deveined Prawn
    • 70 g, sliced Tinned Palm Hearts
    • 8 g, roughly chopped Fresh Cilantro
    • 1 pinch Salt
    • 1, thinly sliced Red Onion
  5. Taste

    Plate the shrimp salad on platter or in bowl. Top with avocado. Garnish with cilantro, black pepper & a drizzle of extra virgin olive oil if desired.

    • 1, chunks Hass Avocado

Nutrition

  Amount per
serving
Daily value percentage
Calories 440 kcal  
Total Fat 35.0 g 44%
Total Saturated Fat 5.0 g 26%
Unsaturated Fat 30 g  
Cholesterol 140 mg 47%
Sodium 740 mg 30%
Total Carbohydrate 16 g 6%
Fiber Total Dietary 7 g 24%
Sugars Total 3 g  
Good Source: Protein 18 g 36%
Good Source: Vitamin C 26 mg 30%
Calcium Ca 111 mg 8%
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By Innit Culinary Team