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Prawn Potato Salad with Avocado Dressing


Serves 4

A classic combination of prawns and watercress is brought to life with the most amazing avocado dressing. Throw in some potatoes and you’ve got a filling dinner that will keep them coming back for more.
Per serve: 1061.8kj (252.8cals); 6g total fat (1.1g saturated fat); 5.8g fibre


You’ll need

400g new potatoes
400g cooked peeled prawns
2 spring onions, finely sliced
2 cups (35-40g) watercress
4 cups (about 100g) soft lettuce (green oak, butter varieties are great)
½ cup chopped parsley

1 medium avocado (130g)
2/3 cup low fat buttermilk
1 small garlic clove, minced
Juice of 1 lime (20-25mls)
1 spring onion, finely chopped
6 drops Tabasco
1/3 – ½ cup water (start with 1/3 and add if you want it looser)
Pinch of salt and pepper

Let’s go

Make avocado dressing: place all ingredients into a blender or food processor and blend until smooth.

Boil potatoes in salted water for about 20 minutes until cooked. Drain potatoes, cool completely and chop roughly. Toss potatoes, prawns, spring onions, watercress and lettuce together.


Why it’s good for you
This salad is just so good for you – light seafood, potatoes, salad leaves and a healthy light dressing made with buttermilk and avocado. Wonderful!
Per serve: 1061.8kj (252.8cals); 6g total fat (1.1g saturated fat); 5.8g fibre


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