Snow pea, prawn & avocado salad
The Australian Women's Weekly Salad
Photographer: Luke Burgess
Snow pea, prawn & avocado salad
INGREDIENTS
750g cooked medium king prawns
150g sugar snap peas, trimmed
3 small avocados (600g), sliced thickly
2 cups (100g) snow pea sprouts
chive vinaigrette
¼ cup (60ml) white wine vinegar
¼ cup (60ml) olive oil
¼ cup finely chopped fresh chives
METHOD
Combine ingredients for chive vinaigrette in small bowl.
Shell and devein prawns, leaving tails intact.
Boil, steam or microwave peas until just tender; rinse under cold water, drain.
Place peas in large bowl with prawns, avocado, sprouts and vinaigrette; toss gently to combine.