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Ingredients

Serves:
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canned prawns peeled 100 g
avocado 2 pcs
lemon 1/2 pcs
tomatoes 3 pcs
lettuce leaves 10 pcs
Philadelphia cream cheese with herbs 150 g
spring onions
salt

Nutritional information

cal
68,88
prot
2,05
fat
4,54
carbs
2,34
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Prawns, avocado and Philadelphia salad

Prawns, avocado and Philadelphia salad
Cuisine:

    Ingredients

    This easy-to-make and absolutely delicious prawns, avocado and Philadelphia salad will make the centerpiece of your festive or everyday table. Using lettuce reduces the calories and makes serving in small portions possible.


    Inna Belyaeva

    Recipe author

    She was born into a military family and managed to live in many cities and countries of the USSR and Russia for her life, and she also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From travels Inna brings not only souvenirs, but also new recipes. Now she lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely intertwines the traditions of Austria, Italy and Germany.

    Steps

    1
    Done

    Step 1

    Open the canned prawns and pour off the liquid. Wash the lettuce, tomatoes, avocado and lemon thoroughly.

    2
    Done

    Step 2

    Peel the avocado and remove the stone. If the avocado is ripe, it will come out easily.

    3
    Done

    Step 3

    Cube the avocado and transfer to a salad bowl.

    4
    Done

    Step 4

    Squeeze the juice out of the lemon. Sprinkle over the avocado to prevent it from browning.

    5
    Done

    Step 5

    Cube the tomatoes. Combine with the avocado.

    6
    Done

    Step 6

    Add 2/3 of the prawns. Season with salt and mix carefully.

    7
    Done

    Step 7

    Put the lettuce leaves onto the serving plate. Put some salad on each one.

    8
    Done

    Step 8

    Top each portion with 1 tsp Philadelphia.

    9
    Done

    Step 9

    Chop the spring onions finely.

    10
    Done

    Step 10

    Decorate the salad with the remaining prawns and spring onions.

    11
    Done

    Step 11

    Prawns, avocado and Philadelphia salad is done!

    12
    Done

    Step 12

    Enjoy your meal!

    Tips:

    1. We recommend not to replace the canned prawns with anything. But if only frozen ones are available, boil them and sprinkle with some lemon juice and season with a pinch of ground black pepper.
    2. If your avocado is not ripe, put it into a dark dry place (e.g. a cupboard) for a couple of days.
    3. You may use Napa cabbage instead of lettuce.
    4. If no Philadelphia is available, use any cottage cheese with or without herbs.

    Prawns, avocado and Philadelphia salad

    This easy-to-make and absolutely delicious prawns, avocado and Philadelphia salad will make the centerpiece of your festive or everyday table. Using lettuce reduces the calories and makes serving in small portions possible.

    • Автор рецепта:
    • После приготовления вы получите 10
    • Время приготовления: 10 mins

    Ингредиенты

    • 100 g canned prawns
    • 2 pcs avocado
    • 1/2 pcs lemon
    • 3 pcs tomatoes
    • 10 pcs lettuce leaves
    • 150 g Philadelphia cream cheese
    • spring onions
    • salt

    Способ приготовления

    • Open the canned prawns and pour off the liquid. Wash the lettuce, tomatoes, avocado and lemon thoroughly.

    • Peel the avocado and remove the stone. If the avocado is ripe, it will come out easily.

    • Cube the avocado and transfer to a salad bowl.

    • Squeeze the juice out of the lemon. Sprinkle over the avocado to prevent it from browning.

    • Cube the tomatoes. Combine with the avocado.

    • Add 2/3 of the prawns. Season with salt and mix carefully.

    • Put the lettuce leaves onto the serving plate. Put some salad on each one.

    • Top each portion with 1 tsp Philadelphia.

    • Chop the spring onions finely.

    • Decorate the salad with the remaining prawns and spring onions.

    • Prawns, avocado and Philadelphia salad is done!

    • Enjoy your meal!

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