Avocado Prawn Salad
serves 2-4 people
Ingredients
220g prawns (tails removed)
1 ripe avocado
1/4 teaspoon salt
squeeze of one lemon
half of a small cucumber (diced)
a pinch of fresh dill
a pinch of chives
Method
- Poach the prawns:Bring a pot of water to boil. Add the prawns. Cook for 3-5 minutes until pink and opaque. Drain and place in a bowl of ice water to cool. When cooled, pat dry and cut into bite-sized pieces.
- Avocado mixture:Mash the avocado. Season with salt and lemon
- Assemble: Toss prawns, avocado mix, cucumber, and herbs together. Season to taste. Eat on the deck in the summer with a cold coconut water.
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