These prawn stuffed avocado shells make a lovely low carb lunch, perfect for your next road trip!
Fresh, light and refreshing. The perfect combo for a hot summers day.
- 2 avocado - large, ripe and ready to eat
- 14 large prawns - fresh or defrosted, deveined
- 6 sun-dried tomatoes - in oil, drained
- 100 g feta cheese
- 6 leaves basil
- 1 tbsp balsamic vinegar
Halve each avocado and remove the pit. Scoop out the flesh, then dice into ½ inch chunks.
If there’s a black thread running the length of your prawns, clean them by gently slicing along the thread and removing it.
Chop 10 of the prawns in half, and mix with the avocado pieces.
Using a fork, drain the sun-dried tomato pieces from the jar and place on a piece of kitchen paper to remove any excess oil. Cut in half and place in the bowl.
Chop the olives in half and add to the bowl.
Crumble the feta cheese into the bowl, scatter with the basil leaves, then mix everything together gently.
Divide the mixture in half and scoop back into each avocado shell. Place the remaining prawns on top of each avocado pile, drizzle with the balsamic vinegar, and serve.
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