Ingredients:

  • 1 pound (450g) large raw prawns, peeled and deveined
  • 4 cups (about 120g) mixed salad greens, washed and dried
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red bell pepper, thinly sliced
  • 1 avocado, diced
  • 1/4 cup (15g) fresh cilantro or parsley, chopped
  • 2 tablespoons (30ml) olive oil
  • Juice of 1 lime (about 2 tablespoons or 30ml)
  • 1 teaspoon honey (optional)
  • 1 garlic clove, minced
  • 1/2 teaspoon chili flakes (adjust for heat preference)
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the prawns and cook for about 2-3 minutes until they are pink and opaque. Drain and cool under cold running water; set aside.
  2. In a mixing bowl, whisk together olive oil, lime juice, honey, minced garlic, chili flakes, salt, and pepper until well combined. Chill in the refrigerator while preparing vegetables.
  3. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, red bell pepper, avocado, and cooled prawns. Drizzle with the prepared dressing.
  4. Gently toss the salad to coat evenly with dressing. Serve immediately in bowls, garnished with fresh cilantro or parsley.