Sometimes, the best meals are a direct result of cleaning out our fridge. This weekend, neither of us had a craving for anything in particular, but we bought some prawns (WF special!) the day before that we wanted to use.
The remaining game plan was dictated by: a ripe avocado, several bowls full of grapes, a spare spud and a tomato.
The result? A sweet and spicy grape salsa, guacamole, prawns sauteed in garlic, white wine and a pat of butter, sliced heirloom tomatoes topped with herbed Greek-yogurt and homemade potato chips. We served it tapas-style, sitting on the living room floor with a cold beer and a few episodes.
The prawns topped with guac and grape salsa were fantastic! And adding in the tomatoes and yogurt? Equally great! How about the potato chips dipped in anything and everything? Superb!
I love it when a meal / non-meal tastes better than anything you could have planned 🙂
- Serves: 2 - 3 cups
- Serving size: ½ cup
- Calories: 54
- Fat: 1.6 g
- Saturated fat: 0.2 g
- Carbohydrates: 11.0 g
- Sugar: 8.3 g
- Sodium: 1.6 mg
- Fiber: 0.9 g
- Protein: 0.5 g
- Cholesterol: 0 mg
- 2 cups of grapes (green and purple), chopped into small bits
- ½ small red onion, finely diced
- 1 jalapeno (seeded or not, depending on how spicy you like it), diced
- 1 lime, zest + juice
- 2 tsp olive oil
- Pinch of sea salt
- Mix all the ingredients together. Let sit at room temperature for at least 30 minutes. This lets the sweetness from the grapes tone down any sharpness of the jalapeno and onion.