Thai style prawn and avocado salad
2 Small ripe avocados, cut into small chunks100g Cooked prawns (see Cook's Tip)Quarter of a cucumber, peeled, seeds removed and sliced2 Tomatoes, chopped2 Spring onions, very finely slicedAbout 10 mint leaves, finely sliced2 tbsp Chopped fresh corianderDressing: 1 Red chilli, seeds removed and finely chopped1 sml Clove garlic, finely chopped1 tbsp Rice vinegarJuice of half a lime1 tsp Sugar 2 tsp Groundnut oilPinch of salt and white pepper
Make the dressing by mixing all the dressing ingredients in a small bowl or shake in a jar. Set aside to allow the flavours to develop for about 20-30 minutes.
Meanwhile, prepare all your other ingredients and place in a large bowl. When ready to serve, add the dressing and mix well. Taste to check the seasoning and adjust if necessary.
You can use fresh or frozen prawns which have already been cooked. Or buy raw ones and cook them yourself - devein them then poach in salted water for a couple of minutes until just cooked. Drain and allow to cool before adding to the salad.
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