Griddled prawns and avocado salad recipe

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Parsley and dill bring a wonderful flavour to this healthy prawn and avocado salad. A sprinkling of bulgar wheat ensures this meal will keep you full for longer

(Image credit: TI Media Limited)
  • healthy
Serves2
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat28 g40%
Saturated Fat5 g25%

Parsley and dill bring a wonderful flavour to this healthy prawn and avocado salad. A sprinkling of bulgar wheat ensures this meal will keep you full for longer

Ingredients

  • 100g bulgar wheat
  • 4 thin spring onions, trimmed and finely chopped
  • 6 Kalamata olives, stoned and chopped
  • About 100g Piccolo cherry tomatoes, quartered
  • 2 handfuls of fresh flat-leaf parsley leaves
  • 1 handful of fresh dill sprigs
  • 1-2 tbsp lemon juice
  • 1 small avocado, peeled, stoned and sliced
  • 2 tbsp olive oil
  • 150g raw prawns
  • Salt and ground black pepper

WEIGHT CONVERTER

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Method

  1. Rinse the wheat. Put it in a bowl and cover with about 100ml (3½fl oz) boiling water and leave for 5-10 mins.
  2. Add the spring onions, olives, tomatoes, herbs, lemon juice, sliced avocado and half the oil. Stir together gently.
  3. Coat the prawns in the rest of the oil and cook them for a few mins on a hot griddle (or hot wok or frying pan) until they turn pink all over.
  4. Divide the salad between 2 bowls, top with the prawns and season well.
Top Tip for making Griddled prawns and avocado salad

Roughly chop the herbs and add some mint leaves for extra freshness.