For the salad

200g bag large cooked prawns

1 large ripe avocado

 halved, peeled and sliced

200g punnet cherry tomato, halved

spring onions

finely sliced

1 romaine lettuce, shredded

2 tbsp olive oil

juice ½ lemon

For the dressing

3 tbsp mayonnaise

2 tbsp ketchup

juice ½ lemon


Whisk the ingredients for the dressing together. If it’s a little thick, add a splash of water.

Put the prawns, avocado, tomatoes, spring onions and lettuce in a large salad bowl, drizzle with the olive oil and lemon juice, toss gently, then serve with the dressing handed round separately.

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