Tuesday, June 9
For a truly special midday meal, layer verjuice-mustard prawns and avocado on dark rye bread.
The ingredient of Avocado Prawn And Silverbeet Salad With Toasted Rye Bread
- 2 1 2 tablespoons verjuice see note or white wine vinegar
- 1 teaspoon dijon mustard
- 1 1 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 avocados
- 3 silverbeet leaves about 200g
- 16 large cooked prawns peeled deveined halved lengthways
- 4 slices dark rye bread crusts removed toasted
The Instruction of avocado prawn and silverbeet salad with toasted rye bread
- combine the verjuice or white wine vinegar mustard oil and lemon juice in a large bowl
- peel and cut each avocado into thin wedges add the wedges to the vinaigrette and stir gently to coat
- remove and discard the stems and central veins from the silverbeet leaves place the leaves on top of each other roll up then cut across the roll to shred add to the salad bowl with the prawns
- tear the bread toss gently with the salad and serve immediately
Nutritions of Avocado Prawn And Silverbeet Salad With Toasted Rye Bread
calories: 500 466 caloriescalories: 35 9 grams fat
calories: 7 2 grams saturated fat
calories: 17 8 grams carbohydrates
calories: n a
calories: n a
calories: 22 2 grams protein
calories: 120 milligrams cholesterol
calories: 548 milligrams sodium
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calories: nutritioninformation