Fresh and spicy summer salad, perfect for picnics.
For the salad:
- 320g cooked king prawns
- 1 red pepper
- 1 avocado
- 120g frozen edamame beans
- 2 little gem lettuces
- 2 spring onions
- 1/2 red chilli
For the dressing:
- 3 tbs extra virgin olive oil
- juice of half a lemon
- 1/2 tsp Dijon mustard
- 1 tsp chilli flakes
- 1/2 tsp lemon zest
Slice the red pepper, red chilli and spring onions into thin slices.
Wash and prepare the gem lettuce, separating the leaves and cutting them in half.
Wash the prawns and check they have been de-veined (removing the black gritty bit along the back of the prawn).
Cook the frozen edamame beans in the microwave or steamer for 2-3 mins, then run under a cold tap to cool down. Leave to drain.
Prepare the avocado by cutting into chunks.
Tip: To prevent the avocado from going brown squeeze with a small amount of lemon juice.
For the dressing whisk the mustard, olive oil and lemon juice together until it has emulsified then add the chilli flakes, season with salt and pepper to taste.
Combine all the ingredients in a large mixing bowl then dress thoroughly.