Prawn and avocado salad

This vibrant prawn and avocado salad is a perfect weekend dish, combining plump prawns, creamy avocado, and fresh vegetables. Tossed in a zesty lime dressing, it's both refreshing and satisfying, ideal for festive gatherings.

British · 20 min · 4 servings · Lucy E.

Ingredients

• 300 g prawns, peeled and deveined
• 2 avocado, diced
• 200 g cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 30 g fresh coriander, chopped
• 3 tbsp olive oil
• 2 tbsp lime juice
• to taste salt
• to taste black pepper

Method

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the prawns and season with salt and pepper. Cook for 3-4 minutes until they turn pink and opaque.
2. In a large bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, and sliced red onion.
3. Add the cooked prawns to the bowl with the vegetables.
4. In a small bowl, whisk together the remaining olive oil, lime juice, and chopped coriander. Season with salt and pepper to taste.
5. Pour the dressing over the salad and gently toss to combine all ingredients.
6. Serve the salad in a large bowl or individual plates, garnished with additional coriander if desired.

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