150g Bag of mixed salad leaves
1 Ripe avocado
Juice of half a lime. (reserve the other half to serve)
1 Teaspoon olive oil
1/2 Clove garlic, crushed
1 Teaspoon chilli powder
200/300g Cooked prawns
10g Coriander leaves, chopped
Drizzle olive oil
1. Scatter salad leaves between two plates. Peel and slice the avocado and mix with the lime juice in a bowl.
2.Thinly slice the cucumber using a vegetable peeler. Scatter the cucumber and avocado on top of the leaves.
3. Heat the olive oil in a pan, add the garlic and chilli flakes, soften for a minute or two. Turn up the heat and warm the prawns through for a couple of minutes.
4. Scatter the prawns over the salad, drizzle a little olive oil and sprinkle on the coriander.
5. Serve with lime wedges and crusty bread. I use par-baked sourdough bread cooked to the instructions served warm.