Avocado and Prawn Salad with a Tarragon Dressing and a ‘scattering’ of Lemon Crumbs

If you’ve a special family gathering within the next few weeks you may want to consider this recipe, it does make a lovely starter. True, it also has some breadcrumbs included in the recipe, which per serving works out at approx 4g of Carbs.

There are so many lovely recipes available for us to share and exchange ideas. However, the choice is always down to each reader which recipe idea you may want to try depending on your taste, any allergies and other related health issues.

If you do try this one …hope you enjoy it.

Ingredients - Serves 6
3 Tbsp extra virgin olive oil
30g (2oz) fresh breadcrumbs
1 lemon, zested and juiced
½ tsp Dijon Mustard
¼ bunch tarragon leaves roughly chopped
12 fresh or frozen, cooked tiger prawns (defrosted if frozen) halved lengthways
1 x 80g bag of watercress or lambs lettuce
3 spring onions, sliced thinly
2 x avocados, sliced
Salt and pepper for seasoning

Method

1) Heat 1 tbsp olive oil in a frying pan, add the breadcrumbs and cook, stirring until golden brown.
2) In a separate bowl make the dressing; mix together the mustard, 2 tsp lemon juice, remaining olive oil, tarragon and some seasoning
3) Divide the salad leaves, spring onions and avocado slices between plates, or arrange on a serving platter. Toss the prawns with a little of the dressing and place on top. Drizzle over the remaining dressing and lightly scatter with lemon crumbs.

Original Recipe Idea Can Be Found Here:

Bon Appetit

All the Best Jan