tags - acidrefluxrecipes
Mexican Prawn Salad With Avocado, Black Beans, and Coriander
Serves: 2-4 + leftovers Prep and cooking time: 20-25 minutes (longer if using dried beans)
Ingredients
750g canned beans (organic and containing only water, salt and beans) 1 teaspoon Celtic salt, plus a pinch for the beans 2 jumbo cos heart, chopped 1 cucumber, sliced 2 ripe Hass avocado, seeded, scooped, and sliced 4 tablespoons raw pumpkin seeds 30g fresh coriander, roughly chopped 6 teaspoons olive oil 500g jumbo prawns, cleaned and deveined
Directions
Open the can of beans and rinse well. In a large bowl, toss the cos, cucumber, black beans, avocado, pepitas, coriander, 2 teaspoons of the oil, and 1/4 teaspoon of the Celtic salt.
Heat a large saute pan over medium heat. In a medium bowl, toss the prawns with 1/2 teaspoon of the oil and the remaining 1/4 teaspoon salt. Place the prawns in the pan in an even layer and add the remaining 1/2 teaspoon oil and sear for 1-2 minutes per side, until fully cooked. Remove from the heat. Divide the salad among your serving plates, top with the prawns, and serve.
Adapted from recipe: [#aviv2017theacidwatcherdiet]: Dr Jonathan Aviv (2017): The Acid-Watcher Diet: A 28-Day Reflux Prevention and Healing Programme, Hay House UK Ltd, pages 179-180.