Sunday, April 10, 2011

Prawn and Avocado Salad with Lebanese Bread

I got the idea of making this dish from the little cookbook "15 minutes gourmet" comes along with the March issue of the Australian Good Taste magazine.  I like the idea of using lebanese bread for the crouton.  It's a good way to use up the bread instead of making wrap.  I add in avocado and melted mozzarella cheese to the recipe to replace the bocconcini.  It is a warm salad with an autumn feel and it only take 15 minutes to prepare.

Prawn and Avocado Salad with Lebanese Bread

1 tablespoon wholegrain mustard
1 piece Lebanese bread
2 tomatoes
dried oregano
olive oil
minced garlic
10-12 raw prawns
80g leafy mix
1/4 red onion, sliced
1 avocado
1/2 cup shredded mozzarella cheese

Italian Dressing:
1/4 cup vinegar
3 tablespoons olive oil
1/2 teaspoon minced garlic
dried oregano
dried basil
pinch of salt


  1. Preheat oven to 220c.  Spread the mustard over the bread and tear into pieces and place on the lined baking tray.  Bake for 5 minutes or until crisp.
  2. Cut the tomato into wedges and sprinkled with dried oregano, garlic and olive oil.  Bake it in a separate tray with the bread together.
  3. Heat oil in pan and pan fry the prawn till cooked.  Set aside.
  4. Roughly mesh the avocado in a microwave safe bowl and add in mozzarella cheese, microwave it on high for 30 seconds or until the cheese melted.  Mix it with the cooked prawn immediately.
  5. Put the leafy mix into a salad bowl, add in onion, tomato, prawns and the italian dressing.  Arrange the lebanese bread along the side of the bowl.

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