Prawn & avocado salad bowl

Ingredients

• 120 - 130g pre-cooked prawns (from frozen) - thaw in the fridge overnight

• 1 avocado, sliced

• 2 big handfuls salad greens 

Dressing

• 2–3 Tbsp vinaigrette (see vinaigrette recipe)

Method

1. Add greens, avo + other vegetables to a bowl.

2. Drain & pat the prawns dry  + add to the bowl.

3. Drizzle with vinaigrette. Season with salt + pepper.

Storage

• Best fresh. If prepping ahead: keep ingredients seaparet and combine just before eating.

Foxy extras

• Add sliced cucumber or sliced capsicums 

• Warmed prawns - heat in a pan on low, with 1 tsp olive oil and/or butter for 30 to 60 seconds.