Prawn & Avocado Salad

Juicy prawns with creamy avocado and peppery arugula in a bright lemon dressing — a light, elegant spring salad that works as a starter or a light lunch.

Instructions

1. Cook the prawns: If using raw, cook in a pan with a drizzle of olive oil over high heat for 1–2 minutes per side until pink. Season with salt and pepper. Allow to cool slightly.
2. Prep the avocado: Halve, stone, peel, and slice or dice the avocado. Immediately toss with a little lemon juice to prevent browning.
3. Make the dressing: Whisk together the remaining lemon juice, a drizzle of olive oil, salt, and black pepper.
4. Assemble: Arrange the arugula on a large plate or platter. Scatter the prawns and avocado over the top.
5. Dress lightly and serve immediately.