Spinach, avocado & prawn salad

Spinach, avocado & prawn salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 4

This is a classic salad with a refreshing Asian twist - perfect for a summer Sunday lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
201
protein
14g
carbs
2g
fat
15g
saturates
2g
fibre
3g
sugar
1g
salt
2.83g

Ingredients

  • 1 chilli (use a bird's-eye if you like it hot)
  • 1 garlic clove, finely chopped
  • finely grated zest and juice of 1 lime
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 200g large peeled cooked prawns
  • 140g young spinach leaves, washed and dried
  • 2 avocados

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.

Recipe from Good Food magazine, August 2004

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cbadarello's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just had this now for dinner - simply delicious, summery dish that is an explosion of flavours. I know what I will have for dinner tomorrow now!

gxf00u's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely salad ... I served this with egg noodles (chilli sauce and soy sauce) to bulk it out a little for dinner.

Questions

Tips