close
Advertisement
Magazine
 

Potato and Avocado Salad with Prawns

Coriander yogurt adds the finishing touch to this exquisite salad.

Potato and Avocado Salad with Prawns

Ingredients

  • 500 g unpeeled small new potatoes, diced
  • 2 tablespoons vegetable oil
  • 1 small red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 large mild red chilli, seeded and finely chopped
  • 1 teaspoon coriander seeds, roughly crushed
  • 1 teaspoon cumin seeds, roughly crushed
  • 1 large ripe avocado
  • 400 g peeled cooked prawns
  • juice of 2 limes
  • freshly ground black pepper
  • 1?2 cup (125 g) low-fat natural yogurt
  • 3 tablespoons chopped fresh coriander
  • 8 large lettuce leaves

Preparation

  1. Cook the potatoes in a saucepan of boiling water for about 10 minutes, or until just tender. Drain and rinse under cold running water, then dry in a clean tea towel.
  2. Heat the oil in a frying pan. Add the onion and sauté over medium heat for 5 minutes, or until softened and lightly browned. Add the garlic, chilli and the crushed coriander and cumin seeds and cook for 1 minute more, stirring. Stir in the potatoes and fry over high heat for 3 minutes. Remove from the heat and leave to cool.
  3. Peel the avocado, remove the stone and dice the flesh. Add to the potatoes with the prawns and lime juice. Season with black pepper and toss gently. Mix together the yogurt, coriander and black pepper to taste.
  4. Line four serving bowls with the lettuce leaves, spoon the salad into them, top with the coriander yogurt and serve.

Serves 4
Preparation: 20 minutes
Cooking: 20 minutes

Tags:



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Advertisement