This salad is perfect as a saturating dinner because of the avocado and the prawns, which contain a high level of protein. As prawns spoil pretty quick in the fridge, they should be consumed soon after being bought.
25 min
Ingredients per serving
- 200g (7 oz.) prawns (kitchen-ready, cooked and peeled)
- 2 avocados
- ½ cucumber
- ½ small onion
- 1 piece of ginger, approx. the size of a thumb
- 3 tablespoons low-fat yoghurt
- ½ lemon
- 1 teaspoon olive or rapeseed oil
- 1 small handful of sesame
- 1 tablespoon dill (fresh or dried)
- salt, pepper
Preparation
- Roast sesame in a pan without any fat for about 4 minutes.
- Meanwhile, rinse cucumber and prawns, pat dry.
- Halve avocado, remove the seed, peel and cut into slices.
- Cut cucumber into slices or strips.
- Peel onion and ginger.
- Cut onion into rings.
- Grate ginger finely on a grater.
- Squeeze lemon.
- Carefully mix cucumber, avocado and onion with prawns and ginger.
- Mix yoghurt with oil and lemon juice, season with salt and pepper.
- Add sauce to the salad, sprinkle with dill and sesame.
