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Pear, Prawns, Green Bean & Bocconcini Salad, Salsa Verde


  • For the Salsa

  • Croutons


  • 1.

    Cut the pear/s into fine slices.

  • 2.

    On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini. Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde.

  • 3.

    Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Drizzle over the salad ingredients or serve separately – top with the croutons.

  • Croutons:

  • 1.

    Cut the bread into 2cm squares. Place into a non-stick frying pan and spray with oil. Put onto medium heat and toss to colour and crisp – you need to keep the croutons moving; alternatively you can use the oven to dry and brown the croutons.

  • 2.

    Tip onto a kitchen towelling lined plate and cool – store in airtight container.

  • 3.

    Note: Makes 4 serves


Nutritional information

Amounts per serve
Energy (kJ) 800
Protein (g) 17
Total Fat (g) 8
Saturated Fat (g) 1.5
Total Carbohydrate (g) 10
Sugars (g) 6
Fibre (g) 3
Sodium (mg) 430
G.I. Low

Apple and Pear Australia Ltd

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Pear, Prawns, Green Bean & Bocconcini Salad, Salsa Verde.


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