For the salad
- 200g bag large cooked prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 large ripe avocado, halved, peeled and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 200g punnet cherry tomato, halved
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 romaine lettuce, shredded
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the dressing
Whisk the ingredients for the dressing together. If it’s a little thick, add a splash of water.
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.