Ingredients

• 2 1/2 tbs verjuice (see note) or white wine vinegar
• 1 tsp Dijon mustard
• 1 1/2 tbs olive oil
• 2 tbs lemon juice
• 2 avocados
• 3 silverbeet leaves (about 200g)
• 16 large cooked prawns, peeled, deveined, halved lengthways
• 4 slices dark rye bread, crusts removed, toasted

Description

Avocado, Prawn And Silverbeet Salad With Toasted Rye Bread Recipe - Combine The Verjuice Or White Wine Vinegar, Mustard, Oil And Lemon Juice In A Large Bowl. Peel And Cut Each Avocado Into Thin Wedges. Add The Wedges To The Vinaigrette And Stir...

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