avocado_bean_salsaHere in the Newberry household, we have a subscription to delicious. magazine*, meaning that every month we have loads of new recipe ideas to try – although in truth, life is busy so more often than not we find ourselves turning to the ‘mid-week meals’ section. The August issue featured 10 meals inspired by the all-time top 10 Olympic medal-winning countries – so I was pleased to see that Australia made the list with this prawn-based dish!

The flavours are distinctly Asian-fusion – fresh and zingy – and the recipe was quick to pull together. We don’t eat much bread so we replaced the suggested flatbreads with toasted German-style rye bread. This simple swap ups the protein and fibre content and lowers the carbs, and tastes awesome too.

The avocado bean salsa is the real highlight of the dish, and you could use it in so many other ways – it would stand out as a side salad in any summer menu, or if you mashed the beans up you could use it as a dip – but our favourite idea is to serve it on rye toast and topped with poached eggs, for a tasty summer brunch or light lunch.

Serves 4. Takes about 20-25mins, plus chilling


  • 1kg of peeled sustainable prawns
  • 1 lemongrass stalked, finely chopped
  • 1 small chilli, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • Finely grated zest of 2 limes, plus an extra wedge to serve

Bean and avocado salsa

  • 2 ripe avocados
  • 2 x 400g tins butter beans, drained and rinsed
  • 2 tsp chilli flakes
  • Large bunch of fresh coriander, roughly chopped
  • Juice 2 limes

To serve

  • Rye bread
  • Lime wedges


  1. For the prawns, put all the ingredients into a mixing bowl, season with pepper, then gently mixed until combined. Cover the bowl with cling film and chill in the fridge for 20 minutes.
  2. In a medium bowl, mash the avocados then stir in all remaining salsa ingredients and season.
  3. Heat a large frying pan over a high heat. Add the prawns and their marinade to the pan and fry for a couple of minutes until cooked through.
  4. Meanwhile, toast the rye bread.
  5. Serve the salsa on toasted rye bread with topped with the chilli prawns and a sprinkle of coriander. Squeeze a wedge of lime over the dish to finish.

Let us know how you get on!



*We have no affiliation with delicious. magazine and this post is not sponsored or paid/promoted in any way

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