Ingredients
For the salad
- 200g bag large cooked prawns
- 1 large ripe avocado, halved, peeled and sliced
- 200g punnet cherry tomato, halved
- 4 spring onions, finely sliced
- 1 romaine lettuce, shredded
- 2 tbsp olive oil
- juice ½ lemon
For the dressing
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- juice ½ lemon
Method
- STEP 1
Whisk the ingredients for the dressing together. If it’s a little thick, add a splash of water.
- STEP 2
Put the prawns, avocado, tomatoes, spring onions and lettuce in a large salad bowl, drizzle with the olive oil and lemon juice, toss gently, then serve with the dressing handed round separately.
Recipe from Good Food magazine, June 2008
