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Avocado, macadamia and micro herb salad.

Photo: Domino Postiglione

You can't go wrong with this contemporary version of the classic combination of avocado and prawns.

Ingredients

  • 2 avocados
  • 20 cooked prawns, peeled, deveined, tails intact
  • 1 long red chilli, finely sliced
  • 1/2 red onion, finely chopped
  • 1 cup mixed micro herbs
  • 3 tbsp fresh lime juice
  • 3 tbsp extra virgin olive oil
  • 150g toasted macadamia nuts, coarsely chopped

Method

Halve, deseed and peel avocados then place halves on four serving plates. Put prawns, chilli, red onion and mixed herbs in a bowl, toss to combine and add to serving plates.

Whisk lime juice and olive oil in a small bowl, season to taste and drizzle over prawns and avocado. Scatter over macadamia nuts.

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