Recipes - Salads
Avocado and prawn noodle salad with coconut dressing
Ingredients
2 Hass avocados
8 slices of bacon
3 spring onions, slices
4 tomatoes, quartered
100g Stilton, crumbled
120g red and green salad leaves
For the dressing
150g sour cream
1 garlic clove
2 tablespoons wholegrain mustard
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
Salt and pepper
Method
- Combine all of the dressing ingredients in a bowl, whisk together well and season to taste
- Grill the bacon for 7 minutes or until very crispy, then drain on kitchen paper and cut into small pieces
- Quarter the avocados, remove the stones, peel and slice lengthways, then halve again width ways
- Place the salad leaves in a large bowl and add the bacon, avocados, cheese and spring onion
- Toss gently
- Add half the dressing and mix together
- Drizzle over the remaining dressing and serve
(c) 2012 ProHass and Chilean Hass Avocados Association