Salads can be served as meals too. They just need to be well balanced with more food groups and topped up on protein. Make it your own if you wish,
Some of the alternates are diced cucumbers, pomelo or grapefruit, dates, and figs. It is simply an artist's canvas, ready to be painted with your palate of foods.
Serves 8
1 kg/2.2 lb of prawns
3 tsp salted butter
salt
paprika
1 lime
1 tsp balsamic vinegar
1/2 cup ketchup
1/2 cup miracle whip or mayonnaise
zest of the 1 lime
handful of fresh chopped coriander leaves
juice of half a lemon
2 cups choice of lettuce and greens
3 ripe avocadoes
1/2 cup pickled artichoke pieces
1 large roasted red peppers chopped
In a fry pan, add a little olive oil and butter to pan-fry the prawns in 3 batches, sprinkling them each time lightly with salt, paprika, and then finally lime juice. Put it into a bowl. Once all the prawns are cooked, drizzle them with balsamic vinegar. Toss well.
Keep aside
In a bowl, mix the dressing.
Mix the prawns into the dressing.
Now cut 3 ripe avocados into chunks, lightly salt them and drizzle each one with the juice from the other half of the lemon.
Mix this very gently into the dressing mixture.
On a platter, arrange the lettuce leaves.
Cover it with the prawn and avocado mixture and dress it with the artichokes and red peppers.
Sprinkle it lightly with paprika to finish.
Serve immediately.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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