Avocado, Prawn And Silverbeet Salad Subsequently Toasted Rye Bread

For a really special midday meal, buildup verjuice-mustard prawns and avocado around dark rye bread.

The ingredient of Avocado Prawn And Silverbeet Salad Subsequently Toasted Rye Bread

• 2 1 2 tbsp verjuice see note or white wine vinegar
• 1 tsp dijon mustard
• 1 1 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 avocados
• 3 silverbeet leaves about 200g
• 16 large cooked prawns peeled deveined halved lengthways
• 4 slices dark rye bread crusts removed toasted

The Instruction of avocado prawn and silverbeet salad subsequently toasted rye bread

• intensify the verjuice or white wine vinegar mustard oil and lemon juice in a large bowl
• peel and cut each avocado into thin wedges build up the wedges to the vinaigrette and demonstrate gently to coat
• sever and discard the stems and central veins from the silverbeet leaves place the leaves on the subject of with reference to height of each other roll up then cut across the roll to shred accumulate to the salad bowl following the prawns
• tear the bread toss gently when the salad and benefits immediately

Nutritions of Avocado Prawn And Silverbeet Salad Subsequently Toasted Rye Bread

calories: 500 466 calories
calories: 35 9 grams fat
calories: 7 2 grams saturated fat
calories: 17 8 grams carbohydrates
calories: n a
calories: n a
calories: 22 2 grams protein
calories: 120 milligrams cholesterol
calories: 548 milligrams sodium
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calories: nutritioninformation