Chilli prawn salad
- Serves 4
- Prep time: 20 mins | Cooking time: 10 mins
Nothing says summer quite like shrimps! This fresh seafood chilli salad is easy to make and a guaranteed crowd-pleaser. Flavourful and oh so delicious, the avocado salsa packs a colourful punch.
Ingredients
3 tablespoons Pams Olive Oil
500g raw prawns, with tails intact
2 garlic cloves, crushed
1 red chilli, finely chopped
2 baby cos lettuces, leaves separated
1 Lebanese cucumber, sliced
1 mango, thinly sliced
Avocado salsa
2 avocados, peeled and finely diced
2 spring onions, finely chopped
1 red chilli, finely chopped
Juice of ½ lemon
2 tablespoons chopped coriander
Dressing
2 tablespoons Pams Extra-virgin Olive Oil
1 tablespoon lemon juice
Method
To make the avocado salsa, place the avocado, spring onions, red chilli, lemon juice and coriander in a bowl. Stir gently to combine, then season to taste with salt and pepper. Set aside.
To prepare the dressing, place the olive oil and lemon juice in a bowl and mix to combine. Set aside.
Heat the olive oil in a frying pan over medium high heat. Add the prawns to the pan, season with salt and pepper and cook for 1-2 minutes. Add the garlic and chilli and cook for a further 2-3 minutes, or until the prawns are cooked through. Set aside to cool slightly.
Place the baby cos leaves onto a platter or onto individual plates. Add the prawns, sliced cucumber and mango. Top with the avocado salsa and drizzle with the dressing to serve.
Tips:
Make this meal extra special by adding some blanched sugar snap peas.
Don’t have time to make the avocado salsa? Easy! Just use Pams Guacamole instead.