Avocado and Prawn Salad
Ingredients
12 large prawns, peeled and deveined
6-8 romaine lettuce leaves, washed and dried
1 ripe avocado, diced
1 small red onion, finely chopped
1 small tomato, diced
1 jalapeño, finely chopped
¼ cup / 60ml lime juice
1 ½ tbsp extra virgin olive oil
1 small bunch coriander, chopped
Salt and freshly ground pepper, to taste
Directions
Bring a pot of salted water to the boil and submerge the prawns for 2-3 minutes until they’re pink and cooked through. Drain and allow to cool.
In a bowl, mix together the prawns, avocado, onion, tomato and jalapeño.
Add the lime juice, olive oil and coriander and season to taste. Toss gently to combine.
Spoon equal amounts of the mixture into the lettuce leaves for serving.
