Prawn & avo cocktail salad
25 min·British
Prawn & avo cocktail salad
Ingredients
For the salad
- 350g fresh or frozen peeled cooked prawns, from sustainable sources
- 2 ripe avocados
- 100g baby spinach
- 100g mixed leaves
- 1 red chilli, finely sliced (optional)
- 200g cherry tomatoes, halved
- 100g cucumber, diced
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1 tbsp chopped fresh coriander
- 1 tsp harissa paste (optional)
- salt and pepper to taste
Instructions
4 steps
- 1
Put the prawns, avocado, spinach, mixed leaves, chilli (if using), tomatoes and cucumber into a large bowl.
- 2
For the dressing, whisk together the olive oil, lime juice, coriander and harissa paste (if using) in a small bowl.
- 3
Pour the dressing over the salad and toss gently to combine.
- 4
Season with salt and pepper to taste.
For the salad
For the dressing
For the salad
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
418cal
