Avocado, Prawn And Silverbeet Salad Gone Toasted Rye Bread

For a in point of fact special midday meal, increase verjuice-mustard prawns and avocado as regards dark rye bread.

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

• 2 1 2 tablespoons verjuice see note or white wine vinegar
• 1 teaspoon dijon mustard
• 1 1 2 tablespoons olive oil
• 2 tablespoons 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 gone toasted rye bread

• combine the verjuice or white wine vinegar mustard oil and lemon juice in a large bowl
• peel and cut each avocado into thin wedges mount up the wedges to the vinaigrette and toss around gently to coat
• remove and discard the stems and central veins from the silverbeet leaves place the leaves on the subject of with reference to peak of each other roll up then cut across the roll to shred build up to the salad bowl gone the prawns
• tear the bread toss gently later than the salad and relief immediately

Nutritions of Avocado Prawn And Silverbeet Salad Gone 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