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
Scale
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
