Ingredients
- 400g large prawns, peeled and deveined
- 3 tbsp Bean Infused Crispy Chilli Oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 cups mixed greens (arugula, spinach, and romaine)
- 1/4 cup toasted pine nuts
- 1 tbsp balsamic glaze
Instructions
- Marinate Prawns: In a bowl, combine Bean Infused Crispy Chilli Oil, lemon juice, garlic powder, salt, and black pepper. Add prawns and marinate for 15 minutes.
- Grill Prawns: Preheat a grill or grill pan over medium-high heat. Grill prawns for 2-3 minutes on each side until they turn pink and opaque.
- Assemble Salad: In a large salad bowl, combine mixed greens, avocado slices, cherry tomatoes, and red onion.
- Add Prawns: Top the salad with grilled prawns and toasted pine nuts.
- Dress: Drizzle with balsamic glaze and a bit more Bean Infused Crispy Chilli Oil if desired.
- Serve: Serve immediately.
