Chilli and Lime Prawn and Avocado Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Mixed lettuce leaves
- 180 g King prawns
- 0.5 tsp Olive oil
- 1 tsp Red chilli flakes
- 1 Lime (juice only)
- 10 g Fresh coriander (cilantro) (finely chopped)
- 2 Garlic clove (crushed)
- 1 Avocado (sliced)
- 0.25 Cucumber (sliced)
- 0.5 Red onion (small; thinly sliced)
- 100 ml Lemon vinaigrette
Method
- Mix 180 g King prawns with 0.5 tsp Olive oil, 10 g Fresh coriander (cilantro), 2 Garlic clove, juice of 1 Lime and 1 tsp Red chilli flakes. Add to a hot pan and fry for 2 minutes.
- Make 100 ml Lemon vinaigrette and dress 240 g Mixed lettuce leaves. Transfer to a serving bowl.
- Top the lettuce with 0.25 Cucumber, 1 Avocado, 0.5 Red onion and the cooked prawns.