Thai tomato, avocado and prawn salad

A refreshing summer time salad to be enjoyed with a glass of crisp white wine.

Ingredients

• 250gm green prawns, deveined
• 1 kaffir lime leaf, finely shredded
• 2 tbsp lime juice
• cup red capsicum, finely diced
• 2 tbsp spring onion, finely sliced
• tsp green chilli, finely minced (optional)
• Pinch of sea salt
• 1 punnet of cherry tomatoes (250gm), halved
• avocado, sliced finely
• 1 Lebanese cucumber, cut into cubes
• 2 tbsp Thai basil finely sliced
• 1 tbsp coriander, roughly chopped

A refreshing summer time salad to be enjoyed with a glass of crisp white wine.

Method

Prepare the prawns, by placing them into a small pot of boiling water and simmer for 3 minutes or until cooked. Drain and allow to cool.

Stir together the lime leaf, lime juice, red capsicum, spring onion, chili and sea salt. Place this into a salad bowl and gently add the tomatoes, avocado, cucumber, herbs and prawns. Stir well and serve at room temperature.