Prawn salad with spinach & avocado

Name: Prawn salad with spinach & avocado
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 chilli (use a bird's-eye if you like it hot); 1 garlic clove finely chopped; finely grated zest and juice of 1 lime; 1 tbsp soy sauce; 1 tbsp sesame oil; 200g large peeled cooked prawns; 140g young spinach leaves, washed and dried; 2 avocados

Good Food team

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Serves 4

Easy

Prep: 15 mins - 20 mins

A star rating of 4.5 out of 5.17 ratingsRate

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This classic prawn salad is given a refreshing twist with flavours of soy, sesame oil and lime juice – it's perfect for a light summer weekend lunch

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Ingredients

Nutrition

Units:

MetricUS

1 chilli

(use a bird's-eye if you like it hot)
1 garlic clove

finely chopped
finely grated zest and juice of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
200g large peeled cooked prawns
140g young spinach

leaves, washed and dried
2 avocados

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Nutrition: per serving

kcal201
fat15g
saturates2g
carbs2g
sugars1g
fibre3g
protein14g
salt2.8g

Method

step 1

Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
step 2

Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.

Recipe from Good Food magazine, August 2004

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A star rating of 4.5 out of 5.17 ratings

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