Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, sliced
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro or parsley, chopped
  • ¼ cup olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Pepper to taste

Instructions:

  1. Bring a medium saucepan of salted water to a boil.
  2. Add the prawns and cook for 2-3 minutes until they turn pink and opaque.
  3. Drain and transfer to a bowl; let cool.
  4. In a large bowl, combine salad greens, cherry tomatoes, cucumber, avocado, and red onion. Toss gently.
  5. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
  6. Add the cooked prawns to the salad mixture.
  7. Drizzle with zesty dressing and gently toss until everything is coated.
  8. Garnish with fresh herbs and serve immediately on individual plates.