Thai prawn & avocado salad

Sweet and sour Thai flavours are a top match for creamy avocados and meaty prawns.

• 2 avocados, halved, stone removed, peeled, thickly sliced
• 24 cooked prawns, peeled leaving tails intact, deveined
• 1 Lebanese cucumber, trimmed, peeled into ribbons
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons fish sauce
• 1/2 cup fresh coriander sprigs

Energy 1412kJ	Fat saturated 6.00g
Fat Total 27.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 2.00g	Dietary Fibre 4.00g
Protein 20.00g	Cholesterol 129.00mg
Sodium 511.51mg

All nutrition values are per serve.

1. Step 1

   Divide the avocado, prawns and cucumber among serving bowls.

2. Step 2

   Combine the lime juice, sugar and fish sauce in a small bowl. Stir until the sugar dissolves.

3. Step 3

   Drizzle the lime mixture over the salad. Top with coriander sprigs and season with pepper.

Serves 4 as a starter.

Avocado: Prized on plates worldwide for its smooth, buttery texture and rich taste, this pear-shaped fruit is a winner in starters, sides, salads and as a spread.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.