Quick & Easy

Prawn and avocado salad with ginger dressing

Fresh ginger dressing really brings this prawn and avocado salad to life. Perfect for a light lunch on the deck with friends, served with crusty bread and dry white wine.
Prawn and avocado salad with ginger dressing


Prawn and avocado salad
Ginger dressing


1.Peel and devein the prawns. Cut prawns in half lengthways.
2.For the ginger dressing, press the grated ginger between two spoons over a small bowl, reserve the juice; discard ginger. Combine the olive oil, lemon juice, sugar, salt and pepper to taste in a screw-top jar; shake well. Add the ginger juice gradually, to taste.
3.Combine the prawns, snow peas, chives, spinach and avocado in a large bowl.
4.Just before serving, add the ginger dressing to salad; toss to combine.

You can use 500g cooked chicken breast fillets instead of the prawns, if desired. Ginger dressing can be made a day ahead. Salad is best made close to serving. Not suitable to freeze.


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