This is a quick and easy protein-packed salad bursting with fresh flavours from crisp veggies, herbs and a spiced vinaigrette – pairing well with smokey prawns or protein of choice.
This Week
9 Dec - 15 Dec
Grilled Mexican Prawns with Black Bean, Corn and Avocado Salad
- Under 30 minutes
- 4
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Meal Prep Guide
Make the dressing (store in a glass jar in the fridge).
Ingredients
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 1 clove garlic (crushed)
- 1 tsp honey or maple syrup
- 1 tsp ground cumin
- Salt and pepper
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Char the sweetcorn (store in an airtight container in the fridge).
Ingredients
- 1 ½ cups frozen sweetcorn (defrosted) or 2 corn on the cob*
- Olive oil or butter
- Salt and pepper
Method
- Add a little butter or olive oil to a large pan over medium-high heat. Add the corn, season with salt and pepper and let cook for 3-5 minutes until golden brown and starting to char.
- Allow to cool completely before popping in an airtight container in the fridge.
Tips
- There is nothing worse than overcooked prawns as they turn rubbery and tough – they only take a couple of minutes to cook and you’ll know they are ready when they turn pink.
Shortcuts
- If you’re short on time, don’t worry about charring the sweetcorn.
- You can just pan-fry the prawns instead of cooking them on skewers.
Shortcuts
Protein
- Swap out the prawns for chicken or beef.
- For a vegetarian option serve the salad alongside some pan-fried halloumi.
Other
- Serve alongside some rice.
Ingredients
Prawns
- 400-500g frozen raw prawns (defrosted)
- 8-10 wooden or metal skewers
- 3 Tbsp olive oil
- 1 lemon (juice and zest)
- 2 garlic cloves (crushed)
- 2 tsp smoked paprika
- Salt and pepper
Dressing
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 1 garlic clove (crushed)
- 1 tsp honey or maple syrup
- 1 tsp ground cumin
- Salt and pepper
Salad
- 1 ½ cups frozen sweetcorn (defrosted) or 2 corn on the cob*
- Olive oil or butter
- Salt and pepper
- 400g black beans (rinsed and drained)
- 2 red capsicums (diced)
- ½ cucumber (diced)
- 250g cherry tomatoes, 1 punnet (cut in halves)
- 1 avocado (diced)
- ½ cup coriander (roughly chopped)
Note* – if you’re using fresh corn you’ll need to cook it first before charring.
Method
- Get started by marinating the prawns. Add the olive oil, lemon juice and zest, garlic and paprika to a bowl. Add the prawns and marinate for at least 15-20 minutes.
- Add a little butter or olive oil to a large pan over medium-high heat. Add the corn and season with salt and pepper; cook for 3-5 minutes until golden brown and starting to char; set aside to cool.
- To make the salad dressing, simply add all of the ingredients to a glass jar and shake well to combine.
- Add the charred corn, black beans, capsicum, cucumber, tomatoes, avocado and coriander to a large salad bowl, pour over the dressing and gently toss.
- Thread the prawns onto the skewer’s tail first. Heat a griddle pan or BBQ over high heat; add the prawn skewers and let cook for 1-2 minutes on either side until they just turn pink.
- Serve the prawn skewers alongside the salad.
Variations
Protein
- Swap out the prawns for chicken or beef.
- For a vegetarian option serve the salad alongside some pan-fried halloumi.
Other
- Serve alongside some rice.
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