Ingredientes para Abby's Grilled Prawn Mango Avocado Salad
- Balsamic Vinegar
- Fresh Lemon Juice
- Sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 5 oz mixed salad greens
- 1/2 cup diced mango
- 1/4 cup chopped cherry tomatoes
- 1/2 cup diced avocado
- Sweet White Onion
- 1/4 cup dried blueberries
- Cheese
- 1/4 cup toasted slivered almonds
- 6 large prawns
- 2 bamboo skewers
- 2 tablespoons lime juice
- 1 tablespoon honey
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Como fazer Abby's Grilled Prawn Mango Avocado Salad
- **Make the Dressing:** In a jar with a lid, combine 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Secure the lid and shake vigorously until well combined.
- **Prepare the Salad:** Wash and thoroughly dry 5 oz mixed salad greens. Tear or chop into bite-sized pieces.
- **Assemble the Salad:** Divide the salad greens between two bowls or decorative plates.
- **Add Toppings:** Arrange 1/2 cup diced mango, 1/2 cup diced avocado, 1/4 cup chopped cherry tomatoes, and 1/4 cup toasted slivered almonds (or other nuts) over the greens.
- **Prepare the Prawns:** Thread 6 large prawns onto two bamboo skewers.
- **Grill the Prawns:** Preheat grill to medium-high heat. Brush prawns with 2 teaspoons of the prepared dressing. Grill for 3-4 minutes per side, or until pink and cooked through. Avoid overcooking; prawns become bright pink when overdone. Remove from grill and let rest for 1 minute.
- **Dress and Serve:** Drizzle the remaining dressing over the salad. Top with the grilled prawns and 1/4 cup dried blueberries. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
68g
Fat
33g
Carbs
9g
