Name: Spicy prawn and avocado salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 slice sourdough rye bread; 500 gram cooked king prawns; 120 gram mixed salad leaves; 1 avocado, diced; 1/2 cup french dressing; 2 teaspoon bottled finely chopped chilli

Ingredients

2 slice sourdough rye bread

500 gram cooked king prawns

120 gram mixed salad leaves

1 avocado, diced

1/2 cup french dressing

2 teaspoon bottled finely chopped chilli

Method

1.Preheat oven to 180&degC.

2.Cut bread into 2cm squares and place on a lightly greased oven tray. Bake for 5-10 minutes until croutons are crisp and lightly browned. Remove croutons from oven and cool on tray.

3.Peel and devein cooked king prawns. Place prawns, croutons, salad leaves and avocado in a bowl.

4.Combine dressing and chilli, pour over salad and toss gently until all ingredients are coated with dressing. Serve immediately.

Croutons can be prepared a day ahead. Keep in an airtight container. Prawns can be shelled several hours ahead and kept covered in refrigerator. Prepare salad as required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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