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Cape Greens with Avocado Prawn Parcel
When they said that you should eat your greens, this is the salad they meant!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 0 mins
Ingredients
Avo and Prawn Parcels
120 g prawn meat, cooked
¼ C (60 ml) mayonnaise (for a vegan version use Aquafaba mayo)
Dressing
1 tsp (5 ml) Dijon mustard
2 Tbsp (30 ml) extra virgin oil olive
2 Tbsp (30 ml) lime juice
Salad
20 g Italian parsley, chopped
4 spring onion, sliced
12 dandelion leaves
12 leaves of rocket wild
12 leaves of baby spinach
1 baby gem lettuce
12 leaves of dune spinach
12 leaves of oyster leaf
12 leaves purslane
1 Granny Smith apple, cubed 1 cm (12-16 pieces)
1/2 C (125 ml) roughly chopped toasted walnuts
Method
Avo and Prawn Parcels
Peel and cube one avocado, add to the prawn meat and season. Mix in the mayonnaise to form the filling, add mayo a little at a time to reach your desired consistency.
Peel the second ripe avocado and remove the pip. One avocado should be sufficient for four servings, use ¼ for each plate.
Slice the ¼ avos into 1 mm slices lengthways, keep the slices together and place onto a sheet of plastic wrap; gently fan the slices out.
Place a generous spoonful of prawn filling in centre. Bring the sides of wrap together to form a ball-shaped parcel. Repeat and make 4 parcels.
Dressing
Mix all of the ingredients together to make the dressing.
Salad
Mix all of the ingredients together and dress with the prepared dressing.
To assemble the salad, unwrap the parcels and place in the centre of the serving plate. Scatter the dressed salad leaves around the parcels. Dot with cubes of apple and cucumber, sprinkle chopped walnuts and serve.
