Chilli and Lime Prawn Cocktail Salad

Charmaine Lu -

  • 100g natural yoghurt
  • 30g ketchup
  • 1 tsp chilli sauce
  • 1 lime
  • 100g peppery salad leaves
  • 2 sliced avocados
  • 1 cucumber, peeled into ribbons
  • Glug of olive oil
  • 1 sliced red chilli
  • 400g raw peeled king prawns
  • Chopped basil
  • Make your dressing by mixing the yoghurt, ketchup, chilli sauce, a squeeze of lime and some seasoning. Set aside until ready to serve.
  • Toss the salad leaves with the cucumber and avocado slices in a salad bowl. Heat up a glug of oil and gently fry the garlic and chilli for 3 mins, then add the prawns and fry on a high heat for 3 mins or until cooked through. Tip everything into the salad, toss with more lime juice and chopped basil, then serve with the dressing liberally drizzled over the top.
25 mins
4 serving