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Avocado, prawn and silverbeet salad with toasted rye bread
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Prep Time:
20 minutes
20 minutes
Cook Time:
Total Time:
20 minutes
20 minutes
Create a gourmet midday delight with verjuice-mustard prawn and avocado layers on dark rye bread.
Ingredients:
- 50.00 ml verjuice (see note) or white wine vinegar
- 27.30 gm olive oil
- 2 avocados
- 3 silverbeet leaves (about 200g)
- 16 large cooked prawns, peeled, deveined, halved lengthways
- 4 slices dark rye bread, crusts removed, toasted
Instructions:
- In a large bowl, mix together the verjuice or white wine vinegar, mustard, oil, and lemon juice.
- Cut each avocado into thin wedges, then gently mix them into the vinaigrette to coat.
- Remove and discard the stems and central veins from the silverbeet leaves. Stack the leaves, roll them up, and thinly slice. Combine with the prawns in the salad bowl.
- Gently mix torn bread with salad and serve immediately for a delightful dish.
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