Garlic Prawn & Avocado Salad

Salad is one of the main dishes that people go to when they're eating healthy. Either as a main dish or as a side, it is a great way to feed your body with the right foods.

As a main dish however, I HAVE to have top it with ingredients that will fill me up and flavours that will keep me satisfied for a few hours. One of my favourite ways to eat salad is to top it with some meat or seafood.

TIP: You may have a left over chicken or prawn dish (soupy or dry) i.e. a curry or oven baked chicken thighs that you don't fancy eating on its own again or with rice AGAIN. Literally just take the meat (tear into smaller pieces if you've got a whole steak or chicken thigh/breast) and top it off on your salad as a tasty addition!

For this recipe, I've cooked some garlic prawns - quick and easy! And these go GREAT with avocado (but what doesn't eh?).

INGEDIENTS:

For the salad:

• 1/2 an avocado (sliced)

• plum tomatoes (halved)

• salad leaves (or lettuce)

For the prawns:

• 180g coldwater prawns

• 1 tbsp garlic (ground or finely chopped)

• 1/2 tbsp green chillies (ground or finely chopped) - OPTIONAL

• 1/4 tsp tumeric

• 1/2 tsp salt

• 1/2 tsp corriander & cumin powder (dhania jeera)

• black pepper

• olive oil

RECIPE:

1. Prepare your salad in a bowl by placing a bed of salad leaves (or lettuce if you prefer), then topping with plum tomatoes and avocado.

2. To cook the prawns, heat 1 tsp of olive oil in a wok, then add the garlic (and chilli if you want some spice) and sizzle for about 30 seconds.

3. Add in the coldwater prawns (ensure they're drained) and then sprinkle in the tumeric, salt, and corriander & cumin powder. Stir well ensuring to coat all of the prawns in the spices.

4. Sizzle until the prawns are fully cooked then remove from the heat and leave to cool until the prawns are room temperate.

5. Top your salad with the garlic prawns and some black pepper, then enjoy!

Told you it was easy! :)