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  • Writer's pictureBex


The fresh colours and flavours of this salad are so summery and look amazing served on a white plate.

Sweet Chilli, prawn & avocado - the perfect combination!

Serves 4

Prep time 10 minutes

350g large cooked ready to eat prawns

2 avocados

large handful basil leaves

120g bag baby green salad leaf

3-4 tbsp Lincolnshire Drizzle Sweet Chilli Dressing

lime wedges, to serve

Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with 1 or 2 tbsps of the sweet chilli dressing and a squeeze of lime juice. Mix lightly to coat all the slices (this prevents them turning brown).

Chop the basil and add to the bowl along with the prawns. Toss everything together lightly.

Scatter the baby green leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with a little more chilli dressing and serve with lime wedges for squeezing over.

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