Eating Healthy: Avocado Salsa With Seared Tiger Prawns

I love the texture of firm crunchy cooked prawns, with a refreshing salad. Seafood & Olives adds a little more mediterranean feel to a Spanish recipe.

Low salt, low fat and if possible quick, healthy meals is my current mantra to living well.

Here’s and article on Sea Salt VS Table Salt and Olive Oil VS Vegetable Oil.

RECIPE: Avocado Salsa with Seared Prawns & Penne

Salsa Ingredients:

2 Tomatoes (Diced)
1 Avocado (Diced)
10 Black Olives (Sliced)
Half Red Onion (Diced)
Extra Virgin Olive Oil
Sea Salt
Black Pepper

  • Mix all the vegetables in a bowl
  • Add salt and ground black pepper to taste. I prefer to use a coarser grind for the pepper. This adds a little texture and bite when you eat the salad. Toss or mix with a spoon.
  • Drizzle as much Olive oil over the salad as you like. Toss or mix it with a spoon again.
  • Set this aside.

Seared Prawns:

8 Tiger Prawns (De-shelled)
1 Tablespoon Olive Oil
Sea Salt
Black Pepper
Dried Thyme Leaves
Dried Majoram Leaves

  • Heat up a pan, add in the olive oil
  • Grind in some black pepper, 1/4 teaspoon Thyme & 1/4 teaspoon Majoram Leaves
  • Mix it a little and let it sizzle for a few seconds
  • Add in the prawns
  • I usually stir the prawns a little before flipping them on each side for a few seconds.
  • Once cooked, you cal plate the prawns on top of the salad. Or mix it in and keep it in the fridge to serve as a cold dish.

Alternatives with this dish:

  1. Add this to pasta to make this a main meal.
  2. Pile this on top of toasted bread (or any type of bread), to make bruschetta.
 

EATING HEALTHY: Avocado Salsa with Seared Tiger Prawns

EATING HEALTHY: Avocado Salsa with Seared Tiger Prawns

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