Avocado and Prawn Salad with Coriander, Chili and Lime
An avocado and prawn salad with the combination of lime and cilantro is fresh, vibrant and reminiscent of a fresh sea breeze. The addition of avocado adds an even sunnier flavor.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Total Time15minutes
Servings2
AutorElle
Ingredients
1 1/2cupsor more jumbo pre-cooked prawns, shelled and deveined, chopped (220 g)
2-3handfuls of mesclun baby salad greens,or other mild leaves, such as butter lettuce (50 g)
1-2handfuls of cherry tomatoes,halved (100 grams)
1avocado,chopped
1fresh red chili pepper,seeds removed, finely diced
1red onion,finely chopped
Juice of 2 limes
1tablespoonextra-virgin olive oil
1bunch fresh cilantro,chopped
sea salt & freshly ground pepper,to taste
1ripe mango,chopped (optional – in the early or late season, mango is best served as a side; in the summer when it’s at its sweetest, it’s great mixed in with the salad)
Method
In a small bowl, combine the red onion, lime juice, olive oil and a pinch of salt and pepper. Set aside to allow the flavors to meld a little while preparing the rest of the salad.
In a serving bowl, combine the prawns, salad greens, tomatoes and chili (and mango, if using). Pour over dressing mixture and toss gently to combine. Add the avocado and cilantro and give one last gentle toss. Season with salt and pepper before serving.