A quick tasty snack or a starter for a main meal, this simple recipe not only looks good but tastes good too. Slices of chunky avocado and cucumber make a great mix of textures and flavours.
300g cooked, peeled king prawns, patted dry
100g baby spinach, washed and patted dry
2 avocados, cut into chunks
1 large cucumber, ends trimmed, halved widthways and cut into chunks
50g cashew nuts, toasted and roughly chopped
Black Pepper to taste
For the dressing
1 red chilli, finely chopped
1 lime, zested and juiced
1 ½ tbsp sesame oil
1 ½ tbsp soy sauce
Mix all the dressing ingredients together in a large bowl with some black pepper.
Add in the prawns and leave to marinate for 10 mins.
Remove the prawns from the bowl and transfer to a plate.
Toss the spinach in the remaining dressing.
Add the avocado & cucumber, and carefully toss to combine.
Divide the salad between plates
Top with the prawns and cashews.
Tip: for a little bit of sweetness add some diced Mango or Pineapple chunks.
or add some finely chopped chilli for a heat kick.