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Prawn salad with spinach & avocado
Serves 4
Easy
Prep: -
This classic prawn salad is given a refreshing twist with flavours of soy, sesame oil and lime juice – it's perfect for a light summer weekend lunch
Skip to ingredients
- 1 chilli(use a bird's-eye if you like it hot)
- 1 garlic clovefinely chopped
- finely grated zest and juice of 1 lime
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 200g large peeled cooked prawns
- 140g young spinachleaves, washed and dried
- 2 avocados
Nutrition: per serving
- kcal201
- fat15g
- saturates2g
- carbs2g
- sugars1g
- fibre3g
- protein14g
- salt2.8g
Method
step 1
Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
step 2
Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.
