Spicy Prawn and Avocado Salad

The classic combination of prawns and avocado... with a kick!

Just a quick flash in the pan for the prawns, and you’ve got a tasty, spicy salad with a lovely lemony zing – fantastic fast food!

Serves one (easily doubled or quadrupled!), 272 calories per serving.

Ingredients

• 100g of your favourite prawns or shrimp (cooked or raw), peeled and deveined* [75]
• 1 level tsp Cajun seasoning (or to taste - or use your favourite spicy seasoning, e.g. piri piri - for gluten or dairy free check ingredients) [7]
• ½ tsp or 5 sprays of pure oil [23]
• 25g salad leaves (e.g. babyleaf salad leaves) - use more if you like [9]
• Handful fresh coriander leaves (about 5g) [1]
• 1 large vine tomato, diced (110g) [22]
• 2 spring onions, finely sliced on the diagonal [6]
• 1 small / ½ large avocado (60g flesh) [119]
• 1 ½ tbsp lemon juice [6]
• Optional pickled pepper to garnish! [4]

 
Method

Dice the avocado flesh and toss in ½ tbsp of the lemon juice to prevent from browning. Reserve a few of the coriander leaves and slices of spring onion to garnish the salad with, and mix the rest of the coriander and spring onion in with the (washed and dried) salad leaves.

Scatter the chopped tomato and avocado over the leaves, toss the prawns with the Cajun seasoning and heat a small non-stick pan and add the oil. Once hot, put the prawns in and toss for 20-30 seconds (or if raw, until they turn opaque) then add the remaining tbsp lemon juice, cover and shake for another minute or so, until they’re heated through in the steam .

Spoon the prawns, with the spicy lemony juices over the salad, garnish with the remaining spring onions and coriander and serve immediately. If you want to make ahead for a packed lunch, cool the prawns down first before adding to the salad.

Notes
*I like Sainsbury’s Taste The Difference Jumbo King Prawns (cooked and peeled from the frozen section), you can use cooked or raw, whichever you prefer, just make sure they’re deveined and that if you’re cooking raw prawns you need to give them a bit longer and cook until they’ve completely changed colour and are cooked all the way through.