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Prawn and avocado salad

20 minutes (30 minutes)
Serves 6
    450g sweet potato, peeled and cut into small pieces
  • Olive oil spray
  • 1 large iceberg lettuce, sliced
  • 50g rocket leaves, washed
  • 50g snow pea sprouts, washed
  • 150g snow peas, trimmed
  • 1kg cooked king prawns, peeled, deveined and tails left intact
  • 1 large ripe avocado, chopped
  • *Dressing:*
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons salt reduced tomato sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons reduced fat natural yoghurt
  • Cracked black pepper, to serve
Preheat oven to 200°C (180°C fan-forced). Put the sweet potato in a large baking dish, spray lightly with olive oil spray and cook for 20 minutes or until soft.

Put the lettuce rounds onto individual plates. Top with rocket and snow pea sprouts.

Steam the snow peas until tender, rinse under cold water and drain well.

Arrange snow peas and sweet potato on top of the greens, then top with prawns and chopped avocado.

To make the dressing, put the lime juice, dill, tomato sauce, rice wine vinegar and yoghurt in a bowl and whisk to combine. The dressing should be of pouring consistency. If it is too thick add 1-2 tablespoons cold water.

Drizzle the dressing over the salad and add cracked black pepper.

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