Tomato prawn salad with herbed feta and tomato dressing
|3 large tomatoes, cut into slices|
|2 large avocado, peeled and sliced|
|100g feta cheese, crumbled|
|1/2 red onion, finely sliced|
|150g mixed cherry tomatoes, chopped|
|1 tsp xylitol|
|24 prawns, peeled and cooked|
|himalayan salt and black pepper|
|1 tsp apple cider vinegar|
|10g chives, chopped|
|1/4 cup macadamia nut oil|
- Arrange 2 large tomatoes cut into slices, avocados peeled and cut into wedges, 1/2 red onion finely sliced, crumbled feta, peeled and cooked prawns and Himalayan salt and black pepper on 4 serving plates and season.
- For the dressing: In a small bowl, stir together the tomato, xylitol, chives and vinegar. Then gently whisk in the oil and season to taste.
- To serve: Pour dressing over salad and serve. For more delicious recipes from this Volume, get your copy here!