| Servings | serves |
Ingredients
- 2 Corn Cobs husks and silks removed
- 1 kg Prawns peeled leaving tail intact, deveined
- 1 packet Taco Seasoning Mix
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 1 Avocado peeled, stone removed, coarsely chopped
- 400 grams Red Kidney Beans drained and rinsed
- 200 grams Grape Tomatoes halved
- 1/2 Red Onion thinly sliced
- 1 Oak Leaf Lettuce coarsely torn
- 50 grams Corn Chips
Ingredients
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Instructions
- Preheat a chargrill on high heat. Lightly brush the corn with a little oil. Cook on the grill, turning, for 8 minutes or until corn is tender. Set aside to cool slightly. Use a sharpe knife to cut the kernels from the cobs.
- Meanwhile, combine the prawns with half the taco seasoning and 2 teaspoons of the oil in a large bowl. Cook on the grill for 2 minutes each side or until the prawns curl and change colour. Transfer to a plate.
- Whisk the lemon juice, remaining taco seasoning and remaining oil in a jug until well combined.
- Combine the prawns, corn, avocado, kidney beans, tomato, onion and lettuce in a large bowl. Drizzle with the dressing and toss to combine. Divide salad among serving plates. Toss with the corn chips and serve.
Recipe Notes
Per Serve: 35g Protein : 24g Fat (5g Saturated) : 40g Carb : 10g Dietary Fibre : 531 Cals : (2220kj)
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