Prawn avocado cucumber salad
17 min

Ingredients
- 300g cooked, peeled king prawns patted dry
- 120g baby spinach washed and patted dry
- 2 avocados sliced
- 1 large cucumber ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
- 50g cashew nuts toasted and roughly chopped
For the dressing
- 1 red chilli finely chopped
- 1 lime zested and juiced
- 1 ½ tbsp sesame oil
- 1 ½ tbsp soy sauce
Instructions
3 steps
- 1
Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
10 min - 2
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
- 3
Divide the salad between plates, and top with the prawns and cashews.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
287cal
Protein
18.0g
Carbs
5.0g
Fat
21.0g
Fiber
4.0g
Sugar
3.0g
Sodium
2mg

