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Photo of Prawn and chickpea salad with creamy avocado dressing by WW

Prawn and chickpea salad with creamy avocado dressing

3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Fresh basil

¼ cup(s), leaves

Lemon(s)

1 medium, juiced

Avocado

1 medium

99% fat-free, plain or natural yoghurt, unsweetened

170 g

Cos lettuce

2 baby, coarsely chopped

Cherry tomatoes

200 g, halved

Green shallot(s)

3 individual, thinly sliced

Raw peeled prawns

400 g, peeled, tails intact

Garlic

1 clove(s), finely chopped

Olive oil

1 tsp

Pomegranate

60 g, (¼ cup) seeds

Roasted chickpeas, in oil

½ cup(s), sea salt and balsamic vinegar flavour (40g)

Instructions

  1. Process basil, 1 tablespoon juice, avocado, yoghurt and 1-2 tablespoons water in a small food processor or blender until smooth. Season dressing with salt and pepper
  2. Combine lettuce, tomatoes and shallots in a large bowl.
  3. Combine prawns, garlic, remaining juice and oil in a medium bowl. Heat a large non-stick frying pan over medium heat. Cook prawns for 2-3 minutes each side or until golden and cooked through.
  4. Add avocado dressing over the salad. Season with salt and pepper. Top salad with prawns. Sprinkle with pomegranate seeds and chickpeas to serve

Notes

VARIATION: Add 1 Lebanese cucumber (thinly sliced) in Step 2.

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