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Avocado & prawn salad
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95g pack lamb’s lettuce
100g pack Essential Mixed Salad, roughly torn
½ x 150g pack mixed radishes, thinly sliced
2 salad onions, cut into thin strips
2 tbsp tomato ketchup
3 tbsp mayonnaise with olive oil
1 lime, juice, plus extra wedges, to serve
1/2 tsp Cooks’ Ingredients Smoked Paprika
1 Perfectly Ripe Avocado, stoned, peeled and finely sliced
220g pack extra large cooked king prawns
2 sprigs dill, leaves only, finely chopped
Ciabatta, warmed, to serve
1. Place the lamb’s lettuce, salad leaves, radishes and salad onions into a mixing bowl and toss until the ingredients are combined. Cover and place in the fridge.
2. In a small bowl, mix together the ketchup, mayonnaise, lime juice and smoked paprika and set aside. Season.
3. Remove the mixing bowl from the fridge, add a large handful of the leaves to 2 plates then divide the avocado and cooked prawns between them. Season.
4. Drizzle the sauce over the top and garnish with dill. Serve with extra lime wedges to squeeze over and warm ciabatta on the side.
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