Starters & Light meals

Avocado and prawn with festive summer-leaf salad

5 minutes

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  • 150 g festive summer-leaf salad with beetroot and cranberries
  • 3 ripe avocados, halved, pitted and peeled
  • 400 g reduced-fat prawn cocktail
  • ½ cup cranberry-infused balsamic vinegar

Divide the salad leaves among the plates. Drizzle the avocado halves with lemon juice and place one on each plate. Spoon prawn cocktail into each avocado and drizzle with the balsamic vinegar.
Serve with warm, crusty bread.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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