Prawn and Avocado Soya Bean Salad Recipe
Introduction
This Prawn Avocado Soya Bean Salad is a fresh and vibrant dish perfect for a light lunch or a healthy dinner. Combining tender prawns with creamy avocado and nutritious soya beans, it’s both satisfying and easy to prepare.
Ingredients
- 200g prawns, peeled and deveined
- 1 ripe avocado, diced
- 1 cup cooked soya beans
- 1 lime, juiced
Instructions
- Step 1: Cook the prawns in boiling water for 2-3 minutes until pink and opaque. Drain and set aside to cool.
- Step 2: In a large bowl, combine the cooled prawns, diced avocado, and cooked soya beans. Drizzle with lime juice and gently toss to mix all the ingredients evenly.
Tips & Variations
- For extra flavor, add chopped fresh herbs like cilantro or mint before serving.
- Use edamame beans if soya beans are unavailable.
- Add a pinch of chili flakes or a dash of olive oil for a spicy or richer twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 24 hours. It’s best enjoyed fresh, as the avocado may brown over time. If needed, gently stir before serving and add extra lime juice to refresh the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this salad?
Yes, frozen prawns work well. Just thaw them completely before cooking to ensure even cooking and the best texture.
How can I prevent the avocado from browning?
To slow browning, toss the avocado with lime juice immediately after cutting. Keeping the salad chilled also helps maintain its color and freshness.
PrintPrawn and Avocado Soya Bean Salad Recipe
A fresh and nutritious Prawn Avocado Soya Bean Salad combining tender prawns, creamy avocado, and protein-packed soya beans, all brightened with a zesty lime dressing. This light and wholesome dish is perfect as a quick lunch or a healthy appetizer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Low Fat
Ingredients
Prawns
- 200g raw prawns, peeled and deveined
Salad
- 1 ripe avocado, diced
- 1 cup cooked soya beans
Dressing
- 1 lime, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Cook the prawns: Bring a pot of salted water to a boil, add the prawns, and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.
- Prepare salad ingredients: While the prawns are cooling, dice the avocado and ensure the soya beans are cooked and drained well. If using canned soya beans, rinse them thoroughly.
- Toss the salad: In a large bowl, combine the cooked prawns, diced avocado, and soya beans. Drizzle with fresh lime juice, add salt and pepper to taste, and optionally drizzle with olive oil for extra richness.
- Serve immediately: Gently toss everything together to coat all ingredients with the lime dressing and serve the salad fresh to enjoy its creamy, zesty flavors.
Notes
- Use fresh or frozen prawns for best flavor.
- If preferred, grill or sauté the prawns instead of boiling for added smoky taste.
- Use fresh lime juice for the best tangy flavor.
- Serve the salad chilled or at room temperature.
- To make this dish vegan, substitute prawns with grilled tofu or tempeh.
Keywords: prawn salad, avocado salad, soya bean salad, healthy salad, quick salad, protein salad
