Avocado Prawn And Silverbeet Salad With Toasted Rye Bread Recipe

Cooking Directions

• STEP 1.Peel and devein the prawns, then cook them in boiling water for 2-3 minutes until they turn pink.
• STEP 2.In a large bowl, combine the silverbeet leaves, sliced avocado, and cooked prawns.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Toast the rye bread slices until golden brown and crispy.
• STEP 6.Serve the avocado prawn and silverbeet salad with the toasted rye bread on the side.

Cooking Tips

• Make sure to remove the prawn shells and veins before cooking.
• You can add some cherry tomatoes or cucumber slices for extra freshness.
• For added flavor, sprinkle some crumbled feta cheese or toasted pine nuts on top of the salad.

Storage and Serving

• This salad is best served immediately after preparation to maintain its freshness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• To serve the leftovers, you can reheat the prawns briefly in a pan and refresh the salad with a drizzle of fresh dressing.