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Potato, prawn & avocado salad

Ingredients

12 cooked Tropic Co Tiger Prawns
500g Baby Potatoes
2 tbsp Extra Virgin Olive Oil
1 tbsp Seeded Mustard
Salt and Pepper
3 Radishes
2 Celery Stalks
2 tbsp Chives
2 tbsp Dill
3 hard-boiled Eggs
½ Lemon
1 cup Rocket Leaves
Dressing
1 Avocado
200ml Buttermilk
1 tbsp Dill
Sea Salt”

Method

Step 1

Whiz the Avocado, Buttermilk, Dill and Sea Salt in a blender until smooth.

Step 2

Boil Potatoes for 20 minutes, until tender, then drain, halve and toss in Olive Oil, Seeded Mustard, Salt & Pepper while still warm.

Step 3

Peel and de-vein Prawns and let thaw to room temperature.

Step 4

Combine Potatoes, Prawns, Radish, Celery, Chives, Dill and half the dressing and lightly toss.

Step 5

Arrange on a serving plate with chopped hard-boiled Eggs, Lemon slices and Rocket leaves.

Step 6

Season with Salt and Pepper, Chives and Dill, and serve with remaining dressing.