Prawn, Avocado & Soya Bean Salad Recipe
Introduction
This vibrant prawn, avocado, and soya bean salad is a fresh and zesty dish perfect for a light lunch or a healthy dinner. Combining creamy avocado, tender prawns, and crisp soya beans with a tangy lime dressing, it’s both satisfying and full of bright flavors.
Ingredients
- 85g frozen soya beans
- 85g cooked and peeled king prawns
- 2 tsp sweet chilli sauce
- Zest and juice of 1 lime
- 1 tsp extra-virgin olive oil
- ½ small ripe avocado, stoned, peeled, and chopped into small pieces
- ¼ cucumber, chopped into small pieces
- Small pack coriander leaves
- Small pack baby salad leaves
Instructions
- Step 1: Cook the soya beans in a pan of boiling water for 2-3 minutes until tender. Drain them and rinse under cold water to cool.
- Step 2: Toss the cooked prawns with the sweet chilli sauce and lime zest, ensuring they are well coated.
- Step 3: Whisk together the olive oil, lime juice, and a pinch of salt and pepper to make the dressing.
- Step 4: In a large bowl, combine the cooled soya beans, chopped avocado, cucumber, and coriander leaves.
- Step 5: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Step 6: Arrange the sweet chilli-coated prawns and baby salad leaves on top just before serving.
Tips & Variations
- For extra crunch, add chopped toasted almonds or cashews to the salad.
- If you prefer more heat, increase the sweet chilli sauce or add a dash of fresh chopped chili.
- Substitute king prawns with cooked shrimp or grilled chicken for variety.
- To keep the avocado from browning, sprinkle a little lime juice over the chopped pieces before mixing.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 1 day. Keep the dressing chilled and add just before serving to maintain freshness. This salad is best enjoyed fresh, but leftovers can be gently mixed and eaten within 24 hours. Avoid storing with avocado mixed in for too long to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh soya beans instead of frozen?
Yes, fresh soya beans can be used; simply cook them in boiling water until tender, just like frozen ones. The cooking time may vary slightly depending on freshness.
What can I use if I don’t have sweet chilli sauce?
If you don’t have sweet chilli sauce, you can substitute with a mixture of honey and a bit of chili flakes or hot sauce to balance sweetness and heat.
Print
Prawn, Avocado & Soya Bean Salad Recipe
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
A refreshing and nutritious prawn, avocado, and soya bean salad, perfectly balanced with a tangy lime and sweet chili dressing. This quick and easy recipe combines tender prawns, creamy avocado, and tender soya beans with fresh cucumber and fragrant coriander, making it a light yet satisfying meal or starter.
Ingredients
Salad Ingredients
- 85g frozen soya beans
- 85g cooked and peeled king prawns
- ½ small ripe avocado, stoned, peeled and chopped into small pieces
- ¼ cucumber, chopped into small pieces
- Small pack coriander leaves
- Small pack baby salad leaves
Dressing Ingredients
- 2 tsp sweet chilli sauce
- Zest and juice of 1 lime
- 1 tsp extra-virgin olive oil
Instructions
- Cook the Soya Beans: Bring a pan of water to a rolling boil and add the frozen soya beans. Cook for 2-3 minutes until tender but still crisp. Drain the soya beans and immediately rinse them under cold running water to stop the cooking process and cool them quickly.
- Prepare the Prawns: In a bowl, toss the cooked and peeled king prawns with the sweet chilli sauce and lime zest until evenly coated, infusing them with a sweet and citrusy flavor.
- Make the Dressing: Whisk together the extra-virgin olive oil, lime juice, and a pinch of salt and pepper to create a light, tangy dressing that complements the freshness of the salad ingredients.
- Combine the Salad: In a large mixing bowl, gently toss the cooled soya beans, chopped avocado, cucumber, and coriander leaves together.
- Dress the Salad: Pour the lime and olive oil dressing over the mixed salad ingredients and toss again to coat everything evenly with the dressing.
- Assemble and Serve: Transfer the dressed salad to a serving dish or bowls. Top with the sweet chilli and lime-coated prawns and scatter baby salad leaves over the top for a fresh, vibrant presentation. Serve immediately for the best texture and flavor.
Notes
- Use cooked and peeled king prawns to save preparation time.
- Adjust the amount of sweet chilli sauce to your preferred spice and sweetness level.
- To keep the avocado from browning, toss it in a little lime juice before mixing it in the salad.
- For added crunch, sprinkle some toasted nuts or seeds on top if desired.
- This salad is best enjoyed fresh but can be refrigerated for up to a few hours if needed.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
Keywords: prawn salad, avocado salad, soya bean salad, seafood salad, healthy lunch, easy salad recipe, lime dressing, sweet chilli sauce
