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About this recipe: Here, lettuce-lined salad bowls are filled with a mixture based on a popular combination – prawn and avocado – mixed with spiced new potatoes and topped with creamy bio yogurt for a real hot and cold taste explosion. Serve for lunch with brown or wholemeal bread.
For an avocado, potato and tofu salad, replace the prawns with 250 g (8½ oz) plain tofu, drained and cubed. Add the tofu in step 2 with the garlic and spices. * Use just 300 g (10½ oz) potatoes, and spoon the salad into 4 warmed round Arab flat breads or warmed chapattis. Top each with shredded lettuce and a spoonful of the yogurt and chopped coriander mixture.
B1, B6, B12, C, E, niacin * B2, folate, copper, potassium, selenium, zinc * iron
Substances in avocados stimulate the production of collagen, which is why they have a reputation for being good for the skin. * Bio yogurts are made using a strain of bacteria call bifida bacteria, and they have a milder, slightly creamier taste than ordinary yogurts. Bifida bacteria are believed to be more effective at keeping a healthy balance of bacteria in the gut than other yogurts. All types of yogurt are a good source of calcium (one 150 g pot provides about one-third of the recommended adult daily amount) along with phosphorus and vitamins B2 and B12. Although they don't always highlight the fact on the label, all yogurts bought from chiller cabinets are ‘live’, which means that they contain live bacteria.