A fresh main-course salad with chilli and garlic prawns baked with courgette, avocado and a dill dressing. Very easy to make and full of flavour. Serve with freshly baked baguette, pitta bread or similar.
The salad itself doesn’t take much more than 15–20 minutes – it’s the marinating time for the prawns before they go into the oven that adds to the total.
Garlic prawn salad with courgette and avocado
Recipe for a main-course salad with chilli and garlic prawns, courgette, avocado and dill dressing.
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Ingredients
Chilli and garlic prawns
- 600 g raw tiger prawns or other raw prawns
- 1 courgette
- 2 large handfuls of parsley, finely chopped
- 5-6 cloves garlic, crushed or finely grated
- 1/2 red chilli, sliced into thin rings (seeds left in)
- 1/2 red chilli, deseeded and finely chopped
- 150 ml good olive oil
- Salt and pepper
Salad
- 1/2 crisp lettuce (batavia or little gem), rinsed thoroughly (romaine or similar can be used instead)
- 150 g lamb’s lettuce
- 2 avocados, diced
- 1-2 limes, cut into wedges
Dill dressing
- 300 ml crème fraîche
- 50 ml good mayonnaise
- 1 tsp Dijon mustard
- 1 bunch dill, finely chopped
- 1/2 lemon, juice of
- Salt and pepper
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Method
Dill dressing
- Stir together the crème fraîche, mayonnaise, mustard and finely chopped dill.
- Season to taste with salt, pepper and freshly squeezed lemon juice.
- Keep the dressing in the fridge until ready to serve.
Chilli and garlic prawns
- Clean the prawns, removing the shells and the dark intestinal vein. Rinse them, then lay them on a thick layer of kitchen paper and pat dry.
- Halve the courgette lengthways, scoop out the seeds with a spoon and cut the courgette into cubes.
- Mix the olive oil with the garlic, chilli and parsley and season with salt and pepper.
- Put the prawns and courgette in a bowl and toss well with the oil mixture. Chill and leave to marinate for about 15 minutes.
- Spread the prawns and courgette in an ovenproof dish, cover with foil and bake in a preheated conventional oven (top and bottom heat) at 220°C for about 12 minutes.
Salad with chilli and garlic prawns and dill dressing
- Tear the crisp lettuce into rough pieces, mix with the lamb’s lettuce and divide between 4 plates or 4 bowls.
- Top the salads with the diced avocado, the garlic prawns and courgette, and spoon a couple of tablespoons of the marinade from the baked prawns over each salad.
- Serve the salads with the dill dressing, the lime wedges and freshly baked baguette, pitta or similar.
Nutrition
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5-6 fed hvidløg eller hele hvidløg?
Hej Helle
God pointe, 5-6 fed hvidløg, – retter det lige:)
De bedste hilsner
Dianna