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I first made this dish when my good friend Yoko was going back home to Japan. Hence the name "sayonara Salad". I tried to add a Japanese touch by adding wasabi to the vinaigrette.
Place all ingredients for vinaigrette into a small jar and shake to combine.
Shell and devein prawns (tails on - optional)
Trim snow peas – place in boiling water for 2 mins then plunge in ice cold water.
Peel and slice avocados
Place all ingredients into a large bowl and gently toss.
Drizzle wasabi vinaigrette over the top.
Can be garnished with fresh chives or snowpea sprouts.
.25 C of chopped chives or coriander could be substituted for the wasabi.
To make each serving more substantial - place shredded cos lettuce on the bottom of each plate and then pile the salad on top.
Using ready peeled prawns cuts down on preparation time - but I find the unpeeled prawns more flavoursome (once they're shelled obviously)
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