Summer prawn salad
I absolutely adore prawns and eat them any time of the year, but they go down especially well in summer as a nice light meal in their own right or to accompany meat dishes. This simple salad is easily dressed with home made mayo or olive oil and apple cider vinegar dressing or even better- an avocado dressing.
-1 large Cos lettuce (rocket and baby spinach are great too)
-1/2 bunch of mint
-1 punnet cherry tomatoes
-1/2 kg Australian cooked prawns
-1 large avocado
-Wash and tear lettuce and mint. Arrange in bowl. Arrange baby tomatoes (cut in half) and scoop out avocado slices. Peel and de-vein prawns and arrange on top. Drizzle with your favourite dressing. Enjoy!