Name: Prawn avocado cucumber salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 300g cooked, peeled king prawns , patted dry -; 120g baby spinach , washed and patted dry -; 2 avocados , sliced -; 1 large cucumber , ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half -; 50g cashew nuts , toasted and roughly chopped -; 1 red chilli , finely chopped (deseeded if you like) -; 1 lime , zested and juiced -; 1 ½ tbsp sesame oil -; 1 ½ tbsp soy sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Prawn avocado cucumber salad

1. 300g cooked, peeled king prawns , patted dry -

2. 120g baby spinach , washed and patted dry -

3. 2 avocados , sliced -

4. 1 large cucumber , ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half -

5. 50g cashew nuts , toasted and roughly chopped -

6. 1 red chilli , finely chopped (deseeded if you like) -

7. 1 lime , zested and juiced -

8. 1 ½ tbsp sesame oil -

9. 1 ½ tbsp soy sauce -

How to cook deliciously - Prawn avocado cucumber salad

1. Stage

Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.

2. Stage

Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.

3. Stage

Divide the salad between plates, and top with the prawns and cashews.