Light as a feather with my Endive and prawn salad

Lightness on a plate!

This is an adaptation of one of my wedding  starter dishes. Not as posh, but just as delish!

Ingredients (serves 2)

2 endives

1 ripe avocado

200grms cooked prawns ( I like tail on king prawns)

mixed leaves

hymalayan salt, ground black pepper, extra virgin olive oil (the greener the better!), balsamic vinegar, dried chilli flakes (optional)


Wash the endives, pat dry with a cloth and arrange on a plate in a circle.

Cut the avocado into small cubes and place in the middle of the plate together with some washed mixed leaves.

Arrange the prawns on top of the avocado and mixed leaves.

Salt and pepper to taste. Add olive oil, balsamic vinegar and a few chilli flakes (if you, like me, like to spice things up!)

Done! Let me know if you like it!


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