#2 on #MFSSummerSalads is this Mexican Prawn Avocado Taco Salad - Loaded with lettuce, black beans, avocado, cherry tomatoes, corn and a delicious cilantro lime dressing, it’s perfect when you want salad for dinner.
We are also running a contest through these 15 days where one lucky winner can win a @wondercheflife salad spinner. All you have to do to participate is:
- Like every one of the 15 #MFSSummerSalads pictures
- Make one of the 15 #MFSSummerSalads that we post and tag us @my_foodstory
We'll choose one lucky winner at the end who will win this exciting gift!
Here's the recipe:
2 tablespoons Olive Oil
20 large frozen Prawns, thawed
4 teaspoons Taco Seasoning, divided
1 cup Corn Kernels
5 cups fresh Lettuce, roughly torn
2 cups Cherry Tomatoes, halved
1 cup Black Beans, drained
2 Avocados, scooped and diced
1/4 teaspoon Salt
for the cilantro lime dressing
3/4 cup Chopped Cilantro or Coriander
1/2 cup Olive Oil
2 tablespoons Lime Juice
1 tablespoon Red Wine Vinegar
1 Jalapeno, finely chopped
1/2 teaspoon Minced Garlic
1/2 teaspoon Paprika
1 teaspoon Salt
Heat a tablespoon of olive oil in a pan, and add thawed prawns and 3 tablespoons taco seasoning to it. Saute for 7-8 minutes till the prawns are cooked through. Remove the prawns and set aside.
Add another tablespoon of oil to the pan and add corn and a tablespoon of taco seasoning. Saute for 2-3 minutes. Set aside.
To make the cilantro lime dressing, add all the ingredients to a jar and shake till everything combines and the dressing emulsifies. Alternatively, you can also add everything to a blender and blend.
To assemble the salad, add lettuce to a large bowl. Top with cherry tomatoes, corn, black beans, avocados, and prawns. Add the dressing and toss to combine. Serve immediately.
We love topping our salad with crushed nachos, sour cream and jalapenos which add tons of flavour to this salad.