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


  • 200 g firm green Pear stem removed and cored

  • 100 g bag of mixed Lettuces

  • 280 g cooked King Prawns completely peeled and vein removed and cut into bite-size pieces

  • 12 green beans trimmed and cut into 4 cm pieces, blanched and chilled

  • 20 g bocconcini sliced

  • 0.75 cup Sourdough Croutons

  • For the Salsa

  • 1 cup tightly-packed Parsley

  • 20 g pickled gherkins roughly chopped

  • 20 g Capers

  • 1 Clove chopped Garlic

  • 1 tablespoon Olive Oil

  • 2 - 3 tablespoons Lemon Juice

  • Ground black Pepper to taste

  • Croutons

  • 4 Slices day old sourdough bread cut into 1.5cm thick slices, sprayed with Alfa One Rice Bran oil


  • 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

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