Cajun Potato, Prawn/Shrimp and Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From The Natural Menopause Cookbook. I have tweeked it a little. Ingredients:
300 g new potatoes (small baby or chats 10 oz halved) |
1 tablespoon olive oil |
250 g king prawns (8 oz, cooked and peeled) |
1 garlic clove (minced) |
2 spring onions (finely sliced) |
2 teaspoons cajun seasoning |
1 avocado (peeled, stoned and diced) |
1 cup alfalfa sprout |
salt (to boil potatoes) |
Directions:
1. Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.
2. Heat the oil in a wok or large nonstick frying pan/skillet.
3. Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.
4. Stir in the potatoes and cook for a further minute.
5. Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.
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