Here, lettuce-lined bowls are filled with shrimp and avocado, mixed with spiced new potatoes and topped with yogurt for a real hot and cold taste explosion. Serve avocado and shrimp cups for lunch with whole-wheat or multi-grain bread.
Cook the potatoes in a saucepan of boiling water for 8 minutes or until just tender. Drain and rinse under cold running water. Dry in a clean dish towel.
Heat the oil in a frying pan, add the onion and fry for 5 minutes or until softened and lightly browned. Add the garlic, chili and crushed coriander and cumin seeds, and cook for 1 more minute, stirring. Stir in the potatoes and fry over a high heat for 3 minutes. Remove from the heat and leave to cool.
Peel the avocado, remove the pit and cut the flesh into small chunks. Add to the potatoes together with the shrimp and lime juice. Season with pepper and toss gently.
Mix together the yogurt and coriander and season with pepper. Arrange 2 lettuce leaves in each of 4 bowls. Spoon the avocado and shrimp salad into the cups and top with the coriander yogurt.
Avocado and shrimp cups variations: For an avocado, potato and tofu salad, replace the shrimp with 250 g plain tofu, drained and cubed. Add the tofu in step 2.
29 g protein
24 g total fat
4 g saturated fat
190 mg cholesterol
22 g total carbohydrate
3 g sugars
5 g fibre
441 mg sodium
*Acidophilus yogurts are made using probiotic bacteria called Lactobacillus acidophilus and Bifidobacterium (bifidus), and they have a milder, slightly creamier taste than ordinary yogurts. Probiotic yogurts 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, phosphorus, riboflavin and vitamin B12.