Prawn, Avocado and Pecan Herb Salad
I won’t share many recipes on this blog, only the ones that M and I keep eating :).
This is one we love. It’s so easy and extremely quick to prepare (10min, maybe 15, if you’re as slow as me, but definitely quicker than ordering -and waiting for- a pizza!). I mostly have these items in stock as well, so, easy indeed :) (and I just leave out the watercress, and replace pecan nuts with walnuts or pine nuts).
It’s from the book “The Secret Ingredient” by Sally Bee (UK, USA). Her story is inspiring; she is a mother of three who at the age of 36, despite a healthy lifestyle, suffered 3 major heart attacks in the space of one week, due to an unknown major heart defect. Her road to recovery astonished all doctors’ expectations. “The Secret Ingredient” is a collection of easy and heart healthy recipes.
Prawn, Avocado and Pecan Herb Salad (serves 2)
- Drizzle of olive oil
- 2 salad onions or spring onions (scallions),peeled and finely chopped
- 1 garlic clove,peeled and crushed
- 1 tbsp soy sauce
- Freshly ground black pepper
- 8 uncooked king prawns (jumbo shrimp)
- Mixed salad leaves
- 1 ripe avocado
- 2 tomatoes, sliced
- Juice of 1 lemon
- Handful of fresh basil, torn
- Handful of shelled pecan nuts
Heat the olive oil in a large frying pan over a medium heat.
Add the chopped salad onions, crushed garlic, soy sauce, black pepper and raw prawns.
Sauté until the prawns have turned pink all the way through.
Arrange the salad leaves, watercress, avocado and tomatoes in a big dish, then pour over the prawns and other cooked ingredients.
Squeeze over the lemon juice, sprinkle with torn basil and pecan nuts and serve.