August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
Spinach, avocado & prawn salad
Serves 4
Easy
Prep: -
This is a classic salad with a refreshing Asian twist - perfect for a summer Sunday lunch
Skip to ingredients
- 1 chilli(use a bird's-eye if you like it hot)
- 1 garlic clovefinely chopped
- finely grated zest and juice of 1 lime
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 200g large peeled cooked prawns
- 140g young spinachleaves, washed and dried
- 2 avocados
Nutrition: per serving
- kcal201
- fat15g
- saturates2g
- carbs2g
- sugars1g
- fibre3g
- protein14g
- salt2.83g
Method
step 1
Finely chop the chilli, removing the seeds if you don’t like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
step 2
Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.
