Limes pair wonderfully with prawns and the flavour takes me to Mexico and the feeling of sunshine on my skin. During these months where travel has been simply impossible I have revisited countries, towns, rivers and restaurants through the food in my kitchen. Cooking is the cheapest form of traveling. Lime Prawn Salad is gloriously beautiful and packed full of ingredients that do your body good. I use Holland and Barrett’s Seed Mix to finish salads as the blend is just right.
Serves 2 Adults
150g cooked prawns
100g washed baby spinach
olive oil, salt and pepper
seeds and micro greens to finish
- Put the mayo in a small mixing bowl then squeeze in the juice of the lime and drizzle in a tablespoon of olive oil. Grind over with salt then whisk the sauce together. Taste to see if it needs more salt.
- Chop the spinach then divide between two bowls . Quarter the tomatoes, finely slice the radish and divide between the two bowls along with the prawns. Halve the avocado then hit the pit with the sharp side of a large knife (be careful of your fingers) twist and remove the pit. Scoop out the flesh then slice and divide between the bowls. Drizzle over the dressing then finish with seeds, micro greens and a good grind of pepper. Give everything a gentle toss together with your fork and enjoy.