spring prawn salad.

Dietary: Gluten free, nut free
Serves: 4 as a light main
Total Time: 15 minutes
Prep Time: 15 minutes

Ingredients:
Cos lettuce, roughly torn
Avocado, sliced
Cherry tomatoes or large tomatoes, cut into wedges
Cucumber, sliced into half moons or ribbons
Sugar snap peas, blanched until bright green
Cooked prawns, peeled (tails on optional)
Fresh herbs – a mix of mint, parsley, dill and chives

Lemon Dressing:
Juice of 1 large lemon
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Pinch of salt and cracked black pepper

Method:
Wash and dry the lettuce well to ensure the dressing clings nicely to the leaves.
Blanch the sugar snap peas for 1–2 minutes, then refresh immediately in cold water.
Slice the avocado, tomatoes, and cucumber and set aside.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until the dressing is emulsified.
On a large serving platter, layer the salad in the following order: lettuce first, followed by tomatoes, cucumber, and snap peas. Add the avocado slices and top with cooked prawns.
Scatter the fresh herbs generously over the top and drizzle with the lemon dressing just before serving.

Notes & Variations:

• Swap prawns for grilled chicken, salmon, or haloumi if preferred.

• Add toasted seeds or croutons for extra crunch.

• For a creamier texture, mix a spoonful of Greek yoghurt through the dressing.