Prawn Cauliflower Salad With Avocado Dressing (Maintenance Phase)
- 400g Cauliflower florets
- 400g cooked peeled prawns
- 3 spring onions, finely sliced (separate into 3 portions)
- 1 medium avocado
- 1/2 cup chopped parsley
- 4 cups (100g) soft lettuce (green oak, butter varieties are great)
- 2 cups (35g) watercress
- 2/3 cup buttermilk
- 1 garlic clove, minced
- 1 tbsn lime juice (approx 1 whole lime)
- 6 drops tobasco
- 1/3 – 1/2 cup water (start with 1/3 and add if you want it thinner)
- pinch of salt and pepper to taste
The most amazing avocado dressing brings to life the classic combination of prawns and watercress. The cauliflower makes this dish a filling dinner that will make everyone wanting seconds.
First make Avocado Dressing: Place avocado, buttermilk, garlic, lime juice, 1 portion of spring onion, Tabasco, salt and pepper and 1/3 cup water into a blender or food processor and blend until smooth. If you want a thinner consistency for the dressing add a little more water.
Steam Cauliflower for about 10 minutes or until just tender but still a little crunchy. Once cooked to your liking, take away from heat and let the cauliflower cool completely, and chop roughly.
Toss cauliflower, prawns, remaining spring onions, watercress and lettuce together in a bowl. Portion into four plates and drizzle over Avocado Dressing.
Serves 4 – 196 Calories per serve
Prawn Cauliflower Salad with Avocado Dressing (VLCD / HCG Diet) recipe for maintaining healthy weight loss with the Trim n Healthy program