SunRice

Rice, Prawn & Avocado Salad

I am using:

Prep time

10min

Cook time

30min

Looking for a light lunch or dinner idea that is both healthy and tasty? Try this rice, prawn and avocado salad for an easy to make and delicious meal!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Naturally Rice & Quinoa

  • 1 Baby Cos Lettuce (separated)

  • 1 kg Cooked Medium King Prawns (peeled, deveined)

  • 2 Avocado (chopped)

  • 2 tbsp Chives (chopped)

  • 4 Lemon Wedges (to serve)

  • cup Buttermilk

  • 2 tbsp Tomato Sauce

  • 2 tsp Worcestershire Sauce

  • 5 drop Tabasco Sauce

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Rice, Prawn & Avocado Salad

Method

  • Cook the rice & quinoa following absorption packet directions, remove from the heat. Add the lemon rind and 2 tablespoons of the juice (reserve remaining juice for the dressing). Stir with a fork to combine, set the rice aside to cool completely.

  • To make buttermilk dressing, combine the buttermilk, tomato sauce, worcestershire sauce and tabasco in a screw-top jar, season with salt and pepper and shake until well combined. Taste and add lemon juice if desired.

  • Arrange the lettuce leaves onto a large platter and spoon over the rice.

  • Scatter over the prawns, avocado and chives. Drizzle over the dressing. Serve with lemon wedges.

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