Vegetarian Foodservice Recipe: Prawn, Avo and Citrus Salad with Citrus Vinaigrette
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
For a copy of our eCookbook just send us an email and we will send you a copy by reply.
Serves: 4
Difficulty: easy
Prep time: 20 mins
Cook time: 20 mins
Ingredients
Citrus Vinaigrette
- ½ C (125 ml) canola oil
- 2 Tbsp (30 ml) Clemengold juice
- 1 Tbsp (15 ml) lime juice
- zest of 1 lime
- 1 Tbsp (15 ml) chives, finely chopped
- 2 tsp (10 ml) Dijon mustard
- 1-2 Tbsp (15-30 ml) coconut sugar or maple syrup
- salt and pepper
Pickled Red Onion
- ½ C (125 ml) apple cider vinegar
- 1 C (250 ml) water
- 1 ½ Tbsp (22.5 ml) sugar
- 2 tsp (10 ml) salt
- 6 whole black peppercorns
- 2 bay leaves
- 1 large red onion, thinly sliced
2 boxes Fry’s Prawns
To serve
- pea shoots and micro herb greens
- 2 ripe avocados, sliced
- 3-4 ClemenGolds or soft citrus, peeled, segmented and pith removed
- handful fresh sprouts (of your choice)
- 2 Tbsp pomegranate seeds
Method
Citrus Vinaigrette
Place all of the ingredients for the citrus vinaigrette into a food processor and blitz until combined. Season to taste. Set aside until ready to use.
Pickled Red Onion
Heat the apple cider vinegar, water, sugar, salt, peppercorns and bay leaves in a small saucepan, stirring gently to dissolve the sugar. When the sugar has dissolved, pour the mixture over the sliced red onion and leave to pickle for at least an hour, longer if possible. Get the braai going. Brush the Fry’s Prawns with olive oil and braai over hot coals, turning frequently, until golden brown. When the prawns are ready, plate up.
To serve
Create a bed of pea shoots and micro-greens on 4 plates. Lay the sliced avo onto the bed of greens. Top with the Fry’s Prawns and Clemengold segments. Garnish with the pickled onion, sprouts and pomegranate seeds. Dress with the citrus viniagrette and serve immediately.
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