Serves 2
Warmer weather calls for lighter meals, and this salad is perfect for brunch, lunch or dinner.
Salad ingredients
- 300g of cooked peeled prawns
- 1 diced avocado
- 1 thinly sliced red onion
- 2 cups of rocket, or any mixed salad leaves
- ¼ cup of chopped or sliced almonds
Dressing
- ¼ cup Greek yoghurt
- 2 tsp mustard
- 1 tsp white vinegar
- 1 tbsp olive oil
- 2 tbsp fresh chopped chives and parsley
In a large bowl, assemble all the salad ingredients.
In a small jar, combine all dressing ingredients, put on the lid, and give it a good shake. If the dressing is too thick, add a dash of milk. Pour the dressing over the salad and gently combine.
Serve the salad on its own, or with crusty bread for a more substantial meal. For an extra-summery meal, add some chopped mango to the mix.
