This fresh avocado, spinach and prawn salad recipe is the perfect salad to enjoy as a light Christmas lunch or summer dinner.
Ingredients
2 medium just-ripe avocados
1/4 cup lime juice
80g baby spinach leaves
24 cooked king prawns, peeled and deveined
1 tbs finely chopped chives
2 green onions (shallots), trimmed and sliced
Extra virgin olive oil, for drizzling
Crusty baguette bread and aioli or mayonnaise, to serve
Method
Halve avocados lengthways, peel and deseed. Cut lengthways into 1cm-thick slices. Sprinkle avocado with lime juice to coat
Arrange spinach, prawns and avocados on a serving platter. Sprinkle with chives and green onions. Season with salt and pepper. Drizzle with extra virgin olive oil to taste. Serve with crusty baguette bread and aioli or mayonnaise
