Ingredients
400g chat potatoes
400g cooked peeled prawns
2 spring onions
finely sliced
2 cups watercress
(35-40g)
4 cups soft lettuce
(about 100g) (green oak, butter varieties are great)
½ cup chopped parsley
1 avocado
⅔ cup low fat buttermilk
(240ml)
1 small garlic clove
minced
1 lime
juice of (20-25mls)
1 spring onion
finely chopped
6 tbsp Tabasco sauce
⅓ cup water
(80-125ml) (start with 1/3 cup and add more if you need it)
pinch salt
pinch pepper
Allergy Advice
Contains Dairy
Contains Shellfish
Equipment
- 1 Pot
- 1 Blender or food processor
Instructions
- Boil potatoes in salted water for about 20 minutes until cooked.
- Drain potatoes, cool and chop roughly.
- Toss potatoes, prawns, spring onions, watercress,lettuce and parsley together.
- Make avocado dressing: place all ingredients into a blender or food processor and blend until smooth.
- Drizzle dressing over salad.
Notes
Tip
Any firm, waxy potato will work in this recipe.
Tip
If you can't find watercress you could use rocket.
