Prawn 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
Scale
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
