Prawns Quick Main

Avocado, prawn and silverbeet salad with toasted rye bread

Name: Avocado, prawn and silverbeet salad with toasted rye bread
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 1/2 tablespoons verjuice (see note) or white wine vinegar; 1 teaspoon Dijon mustard; 1 1/2 tablespoons olive oil; 2 tablespoons lemon juice; 2 avocados; 3 silverbeet leaves (about 200g); 16 large cooked prawns, peeled, deveined, halved lengthways; 4 slices dark rye bread, crusts removed, toasted

Rate now

20m

Avocado, prawn and silverbeet salad with toasted rye bread

Jump to recipe

For a truly special midday meal, layer verjuice-mustard prawns and avocado on dark rye bread.

2 1/2 tablespoons verjuice (see note) or white wine vinegar
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
2 avocados
3 silverbeet leaves (about 200g)
16 large cooked prawns, peeled, deveined, halved lengthways
4 slices dark rye bread, crusts removed, toasted

Method

1.

Combine the verjuice or white wine vinegar, mustard, oil and lemon juice in a large bowl.
2.

Peel and cut each avocado into thin wedges. Add the wedges to the vinaigrette and stir gently to coat.
3.

Remove and discard the stems and central veins from the silverbeet leaves. Place the leaves on top of each other, roll up, then cut across the roll to shred. Add to the salad bowl with the prawns.
4.

Tear the bread, toss gently with the salad and serve immediately.