Aubergines & feta with chilli
Delicious served with triangles of toasted pitta bread, hummus and fresh mint
Prawn, avocado & cucumber salad
Serves 4
Easy
Prep:
Cook:
plus marinating
A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours
Skip to ingredients
- 300g cooked, peeled king prawnspatted dry
- 120g baby spinachwashed and patted dry
- 2 avocadossliced
- 1 large cucumberends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
- 50g cashew nutstoasted and roughly chopped
For the dressing
- 1 red chillifinely chopped (deseeded if you like)
- 1 limezested and juiced
- 1 ½ tbsp sesame oil
- 1 ½ tbsp soy sauce
Nutrition: per serving
- kcal287
- fat21g
- saturates4g
- carbs5g
- sugars3g
- fibre4g
- protein18g
- salt2g
Method
step 1
Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
step 2
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
step 3
Divide the salad between plates, and top with the prawns and cashews.
