Prawn and avocado salad with a sesame, honey and chilli dressing

This is a delicious salad of juicy king prawns and creamy, soft avocado in a slightly spicy yet sweet Asian-inspired dressing on a bed of mixed leaves.


Spring has sprung. As we feel rejuvenated by the sunnier mornings and longer evenings, and we start to think about the approaching wedding and holiday season, the lighter option of salad is once more appealing.

But this ain’t any old boring salad. This lunchtime dish is an absolute treat. The dressing is made up of honey, sriracha chilli, soy sauce, lime juice and sesame oil, bringing together a mixture of exceptional sweet, spicy and salty flavours. It really packs a punch.

I hate to be shellfish to all the other shellfish, but prawns are the king of crustaceans for me. They’re fairly firm in texture and have a subtle fishy flavour which is so versatile. They go well in soups, salads, curries, noodle dishes, pasta, dumplings, batter, on a barbecue, you name it.

And let’s not forget the amazing avocado. It’s not the most Instagrammed food going by luck. This creamy green dome of goodness is highly nutritious, providing you with iron, Vitamin E and potassium.

Ingredients

  • 160g pack of cooked and peeled prawns
  • 1 ripe avocado
  • 80g mixed leaves – I used a salad bag of watercress, rocket and spinach

For the dressing

  • 1 tbsp sesame oil
  • 1 tsp sriracha chilli sauce
  • ½ tsp honey
  • 4 drops lime juice
  • 1 tbsp light soy sauce

Preparation time: 10 minutes
Serves 2

Method

  1. Pour the dressing ingredients to a large bowl and mix together with a metal spoon to form a smooth paste.
  2. Mix in the prawns and salad leaves until they’re well-covered by the dressing.
  3. Slice the avocado in half. Lift out the stone by scooping underneath it with a teaspoon and then scoop out each half. Cut into thick strips and then halve the strips into chunky cubes.
  4. Tip the prawns and salad mixture into a pasta bowl or plate and scatter over the avocado.

If you fancy having this for dinner, add two nests of wholemeal noodles to the mix for a more filling meal.

Advertisements

Zesty guacamole

Guacamole has got to be one of the world’s best dips. Hailing from Mexico, it’s a tasty avocado-based condiment that compliments many types of dishes – from burritos to salads – and it’s healthy too. I love everything about it: the colour, the texture, and of course its wonderful flavour.

This recipe was inspired by one I saw in Hugh Fearnley-Whittingstall’s River Cottage Veg – a staple cookbook for vegetarians who like fuss free, hearty food. It’s super speedy to make and goes nicely with Mexican mains like fajitas and enchiladas.

Ingredients

  • Guacamole2 ripe avocados
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 tsp chilli flakes
  • a drizzle of olive oil
  • 1 tbsp natural yogurt
  • Salt and pepper

Preparation time: 5 minutes
Serves 2-3

Method

  1. Prepare the avocados: slice down the middle until you reach the stone, pull the two halves apart and remove the stone by hand or with a knife if it doesn’t pop out easily. Make a small tear in the skin and carefully peel it off each side of the fruit. Chop into small cubes.
  2. Pop the avocados into a small bowl. Add the lemon and lime juice, chilli flakes and oil and stir well with a tablespoon, until the avocados turn into a paste. Don’t worry if it’s a bit chunky; it’s good to keep some texture.
  3. Add the yogurt and stir in well until it blends in with the other ingredients.
  4. Add salt and pepper to taste and serve – depending on how messy your mixing gets, you may like to transfer the dip to a new bowl.