Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 60gm avocado
- 120gm prawns
- 20gm onion
- 1/2 lemon
- 60gm lolla rosa lettuce
- 30gm frisse lettuce
- 10gm lettuce
- 20gm Olive oil
- 20gm yellow mustard
- 10gm salt
- 10gm pepper
- 1 Tbsp vinegar
Directions
In a large saucepan, over medium-high heat brings 1 cup of water to a simmer.
Add prawns onions and lemon wedges.
Reduce the heat and let it simmer until the prawns are cooked through.
Once its cooked drain and put them aside.
Cut avocado into slices.
In a small bowl, whisk vinegar, mustard, salt and pepper together
Add olive oil, and whisk or shake until emulsified
Mix the lettuce with the vinaigrette and toss to coat
Place the avocadoes and prawns on a plate and drizzle a little bit of vinaigrette over them.
Place the tossed lettuce next to the avocadoes and prawns and serve.
Category:Salad Recipes
Category:Seafood Salad Recipes
Category:Prawn Recipes
Category:Avocado Recipes
Category:Vinegar Recipes
Category:Mustard Recipes
Category:Olive oil Recipes