Wednesday, 9 May 2012

Corn and Prorn Salad

Before Dressing
Before Dressing

Here’s to being healthy! And to awkward rhyming recipes!

After Dressing
After Dressing

Corn and Prorn Salad
(makes 2 serves)

The Salad:
1 ½ cups of canned corn kernels
2 tomatoes, diced
1 cup cooked, peeled prawns
½ avocado, diced

The Dressing:
(makes ½ cup)
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon brown sugar
Salt and pepper to taste

Whisk the dressing.
Chuck everything in a bowl and toss.

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