Stand each orange on a board and cut
away the peel and pith with a sharp
knife. Cut the oranges into 1cm slices.
Arrange the lettuce on 2 plates. Halve,
stone and peel the avocado, then slice.
Place the avocado on top of the lettuce
leaves and scatter the prawns on top.
Divide the orange slices, onion and
coriander leaves between each plate
and toss together very lightly. For the
dressing, mix the dipping sauce and lime
juice together and season with black
pepper. Spoon over the salad and serve.